Avgolemono Soup (Lemon)

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Soups Stews Greek

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Cups Milk
2 Tablespoons Cornstarch
6 Whole Egg Yolk — beaten
2 Quarts Chicken Stock
1/2 Cup Rice — long grain
1/2 Stick Butter
1 Each Chopped Parsley
1 Cup Lemon Juice — fresh
1 Each Lemon Peel — grated
1 Salt
Pepper

Stir the milk and cornstarch together and beat in the egg yolks. Set aside.
Brin
g the stock to boil in a 4 qt. soup pot and add the rice.
Cook, covered, until the rice is puffy and tender, about 25 min.
Remove the soup form heat, add milk and egg mixture, stirring carefully.
Contin
ue to cook for a moment until all thickens. Remove from the heat again and add
t
he butter, chopped parsley, and lemon juice. You may wish to add some grated
le
mon peel as we
ll.

– - – - – - – - – - – - – - – - – -

Popularity: 3% [?]