SOUPA AVGOLEMONO
Instructions:
- This famous Greek egg-and-lemon soup makes a delicious sauce over meat or vegetables, as well as a glamorous and beautiful soup that is surprisingly easy to prepare.
- 6 cups organic chicken broth
- ¼ cup short-grain white rice
- 1 tablespoon water
- 1 tablespoon cornstarch
- 3 large eggs
- 3 tablespoons fresh lemon juice
- 1 tablespoon chopped fresh Italian (flat-leaf ) parsley
- Salt and freshly ground black pepper to taste
- In a medium saucepan, heat the chicken broth over medium-high heat until it comes to a boil.
- Add the rice and allow to boil for about 20 minutes, or until the rice is cooked. Reduce the heat and allow to simmer gently (not boiling).
- Meanwhile, combine the cornstarch with the water, stirring until dissolved. Set aside.
- In a small bowl, beat the eggs until light, whisk in the lemon juice, and stir in the cornstarch/ water mixture.
- Quickly whisk in 1â„4 cup of the hot stock.
- Then slowly add the egg mixture to the simmering stock a little at a time, stirring briskly and constantly about 2 minutes until the soup thickens slightly.
- Stir in the parsley, season with salt and pepper to taste, and serve immediately.
- Serves 8.