Home

Avgolemono

Preparation time: 10 minutes,
Cooking time: 25 - 30 minutes,
Calories: 94 per portion

ingredients

serves 4
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

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

What did you think?

Title:
Review:
Name:
COOKITSIMPLY.COM Home
Sitemap
Contact us
Privacy
Disclaimer
Advertise with us
Glossary
Measurements
Substitutions
Temperatures

newsletter
Sign up to the newsletter for updates and new recipe ideas.
contribute
Add a recipe
Copyright © 2003 - 2010 www.cookitsimply.com - All Rights Reserved