Authentic Greek Lemon Rice Soup (Avgolemono)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 175.9
- Total Fat: 2.5 g
- Cholesterol: 92.5 mg
- Sodium: 465.2 mg
- Total Carbs: 28.8 g
- Dietary Fiber: 0.1 g
- Protein: 10.4 g
View full nutritional breakdown of Authentic Greek Lemon Rice Soup (Avgolemono) calories by ingredient
Introduction
This recipe came from the comments of an Epicurious receipe of the same name, but less delicious taste. You can use rice or orzo. I sometimes add diced/shredded cooked chicken to make it a meal. The calories from chicken are not accounted for in the calculations. This recipe came from the comments of an Epicurious receipe of the same name, but less delicious taste. You can use rice or orzo. I sometimes add diced/shredded cooked chicken to make it a meal. The calories from chicken are not accounted for in the calculations.Number of Servings: 8
Ingredients
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8 cups low sodium chicken stock
1.5 cups uncooked white rice
4 eggs, separated
juice of 3 lemons
freshly ground black pepper
Directions
1. Bring stock to boil and add orzo or rice. Simmer until tender, about 20 minutes. Season stock to taste.
2. When the orzo or rice is nearing tenderness, whisk the egg whites in a separate bowl until medium peaks form. Add egg yolks and lemon juice, whisking continuously.
3. When the orzo or rice is finished, transfer 2 cups of the hot stock to the egg/lemon mixture, adding very slowly in a constant stream and beating vigorously to prevent the eggs from solidifying.
4. Take the soup off the heat and add the beaten mixture back into the pot, whisking to incorporate. Serve immediately with freshly ground black pepper.
Serving Size: Makes approximately 8 servings (12 oz).
2. When the orzo or rice is nearing tenderness, whisk the egg whites in a separate bowl until medium peaks form. Add egg yolks and lemon juice, whisking continuously.
3. When the orzo or rice is finished, transfer 2 cups of the hot stock to the egg/lemon mixture, adding very slowly in a constant stream and beating vigorously to prevent the eggs from solidifying.
4. Take the soup off the heat and add the beaten mixture back into the pot, whisking to incorporate. Serve immediately with freshly ground black pepper.
Serving Size: Makes approximately 8 servings (12 oz).