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Avgolemono (Greek Egg And Lemon Soup)

creative.chef's picture
Avgolemono (Greek Egg and Lemon Soup) is an amazingly delicious recipe. The effortlessly prepared Avgolemono (Greek Egg and Lemon Soup) is a dish that you would love to serve to your friends and family!!
Ingredients
  Chicken stock 1 1⁄2 Cup (24 tbs)
  Long grain rice/Vermicelli / other pasta 1⁄2 Cup (8 tbs)
  Eggs 3
  Lemons juice 2 Small
  Salt To Taste
  Freshly ground black pepper To Taste
Directions

1 Bring the chicken stock to a boil. Add the rice, vermicelli or pasta and simmer for 15 minutes.
2 Meanwhile, beat the eggs until frothy. Slowly add the lemon juice to the eggs, beating constantly. Add about a quarter of the hot stock, 1 tablespoon at a time, beating all the time. Remove the remaining stock from the heat and stir in the egg mixture.
3 Adjust the seasoning as necessary and serve immediately.

Recipe Summary

Cuisine: 
Greek
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Servings: 
8

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Average: 4.2 (21 votes)