Lemon Soup
Avgolemono Suupa
1.42lt (2˝ pints) Chicken or Vegetable Stock
100g (3˝oz) Rice
3-4 Egg Yolks
3-4 tbsp Lemon Juice
Lemon Zest
Salt and Pepper
Heat the stock and add the washed rice.
Simmer gently, covered for about 20 minutes or until tender.
Whisk the egg yolks, gradually add the lemon juice, season with pepper.
Remove about 235ml (8floz) of the liquid and allow to cool slightly.
Gradually whisk into the egg and lemon mixture.
Remove the soup from the heat and allow to cool slightly, add the egg and lemon mixture slowly.
Heat but do not allow to boil.
Taste and adjust the seasoning before serving.
Garnish with lemon zest.
Email: The Foody UK and Ireland
© Copyright The Delineator 2000-2007. All rights reserved