week of soups day 3 - avgolemono
Author: 
Serves: 4 servings
 
Also called Greek Lemon Soup, this is a dish that is creamy without using cream, and satisfying, whatever the weather!
Ingredients
  • 8 cups chicken stock
  • ½ cup long grain white rice
  • 4 egg yolks, lightly beaten
  • 1 teaspoon finely chopped lemon zest
  • ¼ cup fresh lemon juice
  • salt and ground white pepper to taste
  • 2 tablespoons finely chopped fresh flat-leaf parsley
Instructions
  1. In a large pot, bring the stock to a boil over medium-high heat.
  2. Add the rice and cook, uncovered, until tender, about 15 minutes.
  3. In a medium-sized bowl, whisk together the egg yolks, lemon zest, and lemon juice.
  4. While whisking constantly, slowly pour 1 cup of the hot stock into the egg mixture.
  5. Reduce the heat of the stock to medium-low and then slowly stir in the egg mixture.
  6. Cook, stirring until the soup is lightly thickened, about 3 to 4 minutes. Do not let it boil.
  7. Season with salt and white pepper, then ladle into warmed bowls, garnish with the parsley and serve.
Recipe by Food and Friendship at https://www.foodandfriendshipsantabarbara.com/2017/02/08/week-of-soups-day-3-avgolemono/