AVGOLEMONO SOUP (GREEK EGG-LEMON SOUP)
Make and share this Avgolemono Soup (Greek Egg-Lemon Soup) recipe from Food.com.
Provided by Julesong
Categories < 15 Mins
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- Stir the milk and cornstarch together and beat in the egg yolks.
- Set aside.
- Bring the stock to boil in a 4 quart soup pot and add the rice.
- Cook, covered, until the rice is puffy and tender, about 25 min.
- Remove the soup from heat, add milk and egg mixture, stirring carefully.
- Continue to cook for a moment until all thickens.
- Remove from the heat again and add the butter, chopped parsley, lemon juice, and finely grated lemon peel.
- Note: the amount of lemon juice in this recipe has been halved from its original 1 cup amount.
- (An adopted recipe.)
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