"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Avgolemeno Soup (egg-lemon soup) Recipe

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This recipe for Avgolemeno Soup (egg-lemon soup), by , is from The Van Vooren Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mardy Sackley
Added: Wednesday, February 2, 2011

Category:
Category:

Ingredients:  
Ingredients:  
8 cups chicken broth
1 cup rice
4 eggs, separated
juice of 2 lemons
salt
pepper

Directions:
Directions:
Bring chicken broth to boil, salt to taste, add rice (if rushed you can use minute rice), simmer, covered for 20 minutes; remove from fire. In a bowl, beat egg whites until stiff; add yolks and beat well; slowly add lemon juice to eggs, beating continuously; add 2 cups of the hot chicken broth to the egg mix, constantly beating. (This is the secret to prevent curdling of the eggs in this delicate soup.) Pour frothy mixture back into remaining broth and rice. Stir over heat, but do not allow to boil. Serve immediately into bowls.

 

 

 

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