Avgolemono Soup (Greek Chicken-Lemon Soup) Recipe
Recipe
Ingredients
4 cup chicken stock 1 each tb fresh lemon juice 1/4 tsp lemon zest 1/2 cup brown rice, cooked 4 large egg yolks, slightly beaten 1 black pepper, fresh ground 1 nutmeg, ground
Recipe
Preparation
Heat stock in 2 qt. saucepan until steaming. Stir in lemon juice and zest. Add rice (I've used white rice also) and heat. Whisk 1/4 cup of stock into egg yolks, then quickly whisk mixture back into stock. Heat gently, stirring occasionally, until steaming, 2-3 min. Pour into serving bowls and sprinkle with pepper and nutmeg if desired. Source: "Natural Weight Loss", Rodale Press MM Format: Connie Rizzo, 7/28/95
Servings:
4
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Avgolemono Soup (Greek Chicken-Lemon Soup) Recipe Index
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