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Egg and Lemon Soup (Soupa Avgolemeno) Recipe

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This recipe for Egg and Lemon Soup (Soupa Avgolemeno) is from The Hanson Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 can (46 oz) Chicken Broth
1/3 cup raw long grained Rice
1/4 tsp salt
2 eggs beaten
3 Tbsp fresh Lemon Juice
2 Tbsp snipped mint
Directions:
Directions:
1. Put broth and rice in a large sauce pan. Bring to a boil and then turn down to simmer until rice is tender.
2. Mix eggs and lemon juice.
3. Temper the eggs by adding a little of the hot broth to the bowl with the egg mixture. This is done to keep the eggs from curdling, then add back to the broth/rice mixture.
4. Add remaining ingredients and serve when slightly thickened.
Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
20 Minutes
Personal Notes:
Personal Notes:
This soup tastes like springtime in a bowl. Bright and tangy it is wonderful as a first course for a Greek meal!

 

 

 

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