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Avgolemono Soup

Fettuccine.Inn's picture
Ingredients
  Rich chicken broth 6 Cup (96 tbs)
  Vermicelli/Fides / orzo / any other small soup pasta 1⁄2 Cup (8 tbs)
  Eggs 3 , separated
  Lemon juice 3 Tablespoon
  Butter 1 Tablespoon
  Minced fresh mint/Minced parsley 2 Tablespoon
  Salt To Taste
  Pepper To Taste
Directions

In a large saucepan, heat the broth to a boil.
Add the pasta and cook for 5 minutes, or until the pasta is al dente.
Lower heat so that the soup stops boiling.
In a bowl beat the egg whites until stiff.
Add the yolks, beat until blended.
Beat in the lemon juice a small amount at a time.
Gradually stir 1 cup of the hot broth into the egg-lemon-juice mixture.
Pour this slowly into the broth, stirring constantly.
Cook about 2 minutes, or until the soup thickens.
Do not allow it to boil.
Season with salt and pepper, stir in the butter, and serve immediately with the fresh mint sprinkled on top.

Recipe Summary

Cuisine: 
Greek
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Ingredient: 
Pasta

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