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Avgolemono soup (egg and lemon soup)
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| Artist: |
_ |
| Categories: |
Eastern European, Fruits, Greek, Lemon, Soups & Stews |
| Yield: |
6 |
| Rating: |
0 |
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Ingredients:
| 6
| cup | Rich chicken stock | | 3
| | Eggs, well beaten | | 1/3
| cup | Rice (not instant) | | 1/3
| cup | Strained lemon juice |
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Procedures:
| 1 | In a large sauce-pan bring to a boil the 6 cups of broth. | | 2 | Add the rice and simmer for about 20 minutes until tender. | | 3 | Reduce the heat and barely simmer. | | 4 | In a mixing bowl beat the eggs until they are light and frothy and stir in the lemon juice. | | 5 | Slowly add 2 cups of the broth to the mixing bowl, beating constantly. | | 6 | Stir the mixture gradually into the remaining broth. | | 7 | Reheat the soup before serving, but do not let it boil |
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