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Avgolemono

21st.Century.Chef's picture
Ingredients
  Butter 25 Gram
  Plain flour 25 Gram
  Chicken stock 550 Milliliter
  Cooked rice 50 Gram
  Dried egg powder 30 Milliliter
  Water 30 Milliliter
  Lemon juice 45 Milliliter
  Chopped parsley 30 Milliliter
  Salt To Taste
  Pepper To Taste
Directions

1. Melt the butter in a large saucepan, add the flour and cook for 1 minute. Gradually blend in the chicken stock. Bring to the boil and simmer for 5 minutes. Add the rice, if using.
2. Blend the dried egg, water and lemon juice until smooth. Stir into the hot stock a little at a time. Heat the soup, but do not allow it to boil. Season it to taste. The soup should be smooth. Serve hot sprinkled with chopped parsley.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Greek
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Ingredient: 
Chicken
Preparation Time: 
7 Minutes

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