Creamed Avgokmono Soup (Soupa Xerobsta Avgolemono)
|Butter||1 Cup (16 tbs), softened|
|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)|
|Lemons||3 , juiced|
|Lemon||1 , thinly sliced (For Garnish)|
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.