Avgolemono

A Greek chicken-lemon soup, extremely simple to make

• 5 cups chicken bouillon (dissolve soup packets in 5 cups of water, or use tinned consommé)
• ¼ cup plain rice
• 2 eggs
• juice of a lemon
• seasonings (salt, pepper, paprika)

Bring the bouillon to a boil, add rice and simmer 20 min­utes. Meanwhile, beat eggs with lemon juice; add 1/4 cup of the hot bouillon and blend, stirring constantly.

Remove the soup pot from heat and combine with egg-lemon mixture, season with salt, pepper and paprika, and serve very hot.

This soup may be kept hot for a few minutes, but should never be allowed to boil again after the egg mixture has been added.

Filed under Gourmet recipes, Soup recipes, recipe, recipes.
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