Ingredients for Avgolemono Egg Lemon Soup
- 6 cups chicken stock
- 1/4 cup fresh dill, chopped
- 1 cup long grain rice
- 3 large eggs
- 1/4 cup fresh lemon juice
- salt and freshly ground pepper, to taste
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How to Make Avgolemono Egg Lemon Soup
- In a large saucepan, bring 6 cups of stock to a boil. Add 1/4 cup chopped fresh dill.
- Stir in 1 cup of long-grain rice.
- Reduce heat to low, cover, and simmer for 15-20 minutes, or until the rice is tender but still firm.
- In a separate bowl, whisk 3 large eggs vigorously.
- Slowly whisk in 2 cups of the hot soup into the eggs, whisking constantly to temper the eggs.
- Gradually pour the egg mixture back into the soup pot, whisking continuously.
- Increase heat to medium and cook, stirring constantly, for 5 minutes, or until the soup slightly thickens. Do not boil.
- Remove from heat and stir in 1/4 cup of fresh lemon juice. Taste and adjust lemon juice to your preference.
- Season with salt and pepper to taste.
- Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
15 g
Sugar
16g
Fat
7g
Carbs
6g
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60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion Healthy Lunch Soups Stews Eggs Dairy Poultry Rice Greek Easy European Beginner Cook Dinner Party Heirloom Historical Holiday Event Low Fat Eggs Chicken Stove Top Dietary Low Sodium Low Saturated Fat Low Calorie Low Carb Inexpensive Low In Something Meat Pasta Rice And Grains Equipment
