Avgolemono (greek egg & lemon soup)

Yield: 4 Servings

Measure Ingredient
4 cups Chicken Stock
¼ cup Uncooked Rice
1 \N Egg Yolk
½ \N Lemon, Juice Only

Bring the chicken stock to a boil in a stockpot. Add the rice. Reduce heat. Simmer until the rice is tender (about 20 minutes). Beat the egg yolk and lemon juice together in a separate bowl. Stir in ½ cup of the stock. Whisk the mixture back into the stockpot. Reheat but do not allow to boil. Serve.

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