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Creamed Avgokmono Soup (Soupa Xerobsta Avgolemono)

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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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Average: 4.2 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 5117 Calories from Fat 2233

% Daily Value*

Total Fat 249 g382.8%

Saturated Fat 151.1 g755.4%

Trans Fat 0 g

Cholesterol 1344.7 mg448.2%

Sodium 3123.2 mg130.1%

Total Carbohydrates 630 g209.9%

Dietary Fiber 14.4 g57.5%

Sugars 210.6 g

Protein 99 g197%

Vitamin A 157.6% Vitamin C 302.4%

Calcium 183.2% Iron 87.8%

*Based on a 2000 Calorie diet

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Creamed Avgokmono Soup (Soupa Xerobsta Avgolemono) Recipe