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Creamed Avgokmono Soup (Soupa Xerobsta Avgolemono)

Ingredients
  Butter 1 Cup (16 tbs), softened
  Flour 6 Tablespoon
  Milk 2 Cup (32 tbs), scalded
  Cream 2 Cup (32 tbs), scalded
  Homemade chicken stock 1 1⁄2 Quart, strained
  Cooked rice 2 Cup (32 tbs)
  Egg yolks 4
  Lemons 3 , juiced
  Lemon 1 , thinly sliced (For Garnish)
Directions

Beat butter in a small bowl.
Beating constantly, slowly add flour.
Combine butter mixture with scalded milk and cream in a soup pot.
Cook over medium heat, stirring frequently, until boiling.
Reduce heat at once.
Pour in stock and add rice.
Simmer 30 minutes, skimming off fat.
Beat egg yolks in a large bowl until fluffy.
Pour in lemon juice a little at a time, while beating.
Add 2 cups hot stock, a tablespoon at a time, while beating.
Pour stock mixture into soup.
Heat, but do not boil.
Garnish with sliced lemon.

Recipe Summary

Cuisine: 
European
Course: 
Appetizer
Dish: 
Soup
Ingredient: 
Chicken

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