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Ingredients
| chicken broth: 8 cups |
| carrots (grated): 1/4 cup (finely chopped) |
| celery (chopped): 1/2 cup (finely chopped) |
| onions (chopped): 1/4 cup (finely chopped) |
| white rice: 1/2 cup |
| eggs: 2 (well beaten) |
| lemon juice: 1/3 cup (fresh) |
Soupa Avgolemono
Credit: Food.com
User rating:
-
Prep Time
20 min -
Cook Time
25 min -
Servings
6 serving(s)
Tags
- Bring chicken broth to a boil.
- Add the carrots, celery, onion and rice. Simmer until rice and vegetables are tender, about 20 minutes.
- Remove from heat. Set aside.
- In medium bowl, beat lemon juice and eggs; slowly add some of the hot broth to the egg mixture beating steadily to temper it. Gradually whisk the egg mixture back into the hot soup.
- Cook over minimum heat, without boiling, until soup thickens, about 5 minutes.
- DO NOT BOIL soup after adding the eggs.