Egg-Lemon Soup (Avgolemono) From the kitchen of Patti J. Smith

Egg-Lemon Soup (Avgolemono) 
Patti J. Smith
http://www.gridirongrannyfootballfanatic.blogspot.com/
 

*Easy version!


5 cups chicken broth
1/3 cup short grain white rice
3 egg yolks
Juice of 1-1/2 lemons (I use 2)
2 large cans chicken breasts
Ground pepper


Bring the chicken broth and lemon juice to a boil and add the rice. Reduce the heat and simmer for about 15 to 20 minutes, or until the rice is tender.


In a bowl put one cup of the broth and stir in the egg yolks. Gradually add the egg mixture then chicken.
 
Reduce the heat to lowest level and simmer until the chicken is heated. 
 DO NOT LET THE SOUP BOIL OR THE EGGS WILL CURDLE
Makes 6 servings. 
 
I serve with hot croissants and tossed salad.

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