Avgolemono recipe
information
Preparation time: 10 minutes,
Cooking time: 25 - 30 minutes,
Calories: 94 per portion
ingredients
1.2 litres (2 pints) chicken stock
2 teaspoons finely grated lemon rind
1 sprig parsley
1 sprig thyme
50 g (2 oz) long-grain rice
salt and pepper
2 eggs
2 tablespoons lemon juice
lemon slices, to garnish
2 teaspoons finely grated lemon rind
1 sprig parsley
1 sprig thyme
50 g (2 oz) long-grain rice
salt and pepper
2 eggs
2 tablespoons lemon juice
lemon slices, to garnish
method
1. Pour the stock into a saucepan, add the lemon rind and herbs. Bring to the boil, add the rice and a little seasoning.
2. Reduce the heat and simmer for 20 minutes, or until the rice is tender.
3. Beat the eggs and lemon juice together in a bowl, whisk in a little hot, but not boiling, stock from the saucepan.
4. Pour the egg mixture into the hot soup; simmer very gently, stirring constantly, until the soup thickens. Add any extra seasoning required, remove the sprigs of herbs and serve at once topped with lemon slices.
After the egg mixture has used but this will increase been added to the hot soup, the cooking time a little, the liquid must not be allowed to boil as the eggs may curdle. If preferred, a double saucepan can be
2. Reduce the heat and simmer for 20 minutes, or until the rice is tender.
3. Beat the eggs and lemon juice together in a bowl, whisk in a little hot, but not boiling, stock from the saucepan.
4. Pour the egg mixture into the hot soup; simmer very gently, stirring constantly, until the soup thickens. Add any extra seasoning required, remove the sprigs of herbs and serve at once topped with lemon slices.
After the egg mixture has used but this will increase been added to the hot soup, the cooking time a little, the liquid must not be allowed to boil as the eggs may curdle. If preferred, a double saucepan can be
serving amount
serves 4
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