Avgolemono Soup
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 142.9
- Total Fat: 5.5 g
- Cholesterol: 113.5 mg
- Sodium: 764.8 mg
- Total Carbs: 13.1 g
- Dietary Fiber: 0.1 g
- Protein: 9.6 g
View full nutritional breakdown of Avgolemono Soup calories by ingredient
Introduction
Adapted from World's Best Recipes Soups by Micheline Mongrain-Dontigny.A wonderful, flavourful Greek soup!!!
I found this recipe too salty for my taste, so I would cut down on the salt a bit. Also, if you are using OXO of a liquid chick broth, you may not want to add any salt at all. Adapted from World's Best Recipes Soups by Micheline Mongrain-Dontigny.
A wonderful, flavourful Greek soup!!!
I found this recipe too salty for my taste, so I would cut down on the salt a bit. Also, if you are using OXO of a liquid chick broth, you may not want to add any salt at all.
Number of Servings: 6
Ingredients
-
6 cups homemade chicken stock (if possible)
1/2 cup long-grain rice (brown is not as tasty)
1 tsp salt
3 eggs
1/4 cup fresh lemon juice
Directions
1. Bring the chicken stock to a boil and then lower the heat. Add the rice and salt. Cover and simmer for 25 to 30 minutes or until hte rice is tender. Stir once or twice during this operation to ensure that the rice does not stick to the bottom of the pot.
2. Break theeggs into a medium-sized bowl when the rice is nearly done. Whisk until then turn pale yellow and slightly foamy aroudn the edge of the bowl. Gradually stir in the lemon juice, whisking constantly.
3. When the rice is done, remove about 2 cups of stock and pour in a thin stream into the egg-lemon juice mixture, whisking constantly.
4. Over very low heat, return th is mixture to the pot, pouring slowly and stirring constantly. Cook for 1 or 2 minutes over very low heat, stirring with a wooden spoon. The soup must not be allowed to boil.
Number of Servings: 6
Recipe submitted by SparkPeople user 1888MICHELLE.
2. Break theeggs into a medium-sized bowl when the rice is nearly done. Whisk until then turn pale yellow and slightly foamy aroudn the edge of the bowl. Gradually stir in the lemon juice, whisking constantly.
3. When the rice is done, remove about 2 cups of stock and pour in a thin stream into the egg-lemon juice mixture, whisking constantly.
4. Over very low heat, return th is mixture to the pot, pouring slowly and stirring constantly. Cook for 1 or 2 minutes over very low heat, stirring with a wooden spoon. The soup must not be allowed to boil.
Number of Servings: 6
Recipe submitted by SparkPeople user 1888MICHELLE.