Greek Egg Lemon Soup
Called avgolemono, this is one of the best known of all the Greek soups. Very refreshing and good garnished with lemon slices.
Ingredients
Serves: 4
- 1 1/2 litres (6 cups) chicken stock
- 100g risoni pasta
- 3 large eggs
- juice of 1 lemon
- 1 tablespoon cold water
- salt and pepper to taste
Directions
Preparation:5min ›
Cook:15min ›
Ready in:20min
- Pour the chicken stock into a large saucepan and bring it to the boil. Add the risoni and cook for 5 -10 minutes.
- Beat the eggs until frothy, then add the lemon juice and cold water. Slowly stir a ladleful of the hot chicken stock into the eggs, then add one or two more ladles of soup. Be careful not to scramble the eggs!
- Remove pan from the heat and stir in the egg mixture carefully into the remaining soup. Season with salt and pepper and serve immediately, garnished with lemon slices. Do not let the soup boil once the eggs have been added or it will curdle.
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Reviews (1)
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Unusual flavours but yummy, warming and super easy to make! - 03 Feb 2013
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