Avgolemono Soup (Lemon) Recipe

Step 1

Stir the milk and cornstarch together and beat in the egg yolks. Set aside. Bring the stock to boil in a 4 qt. soup pot and add the rice. Cook, covered, until the rice is puffy and tender, about 25 min. Remove the soup form heat, add milk and egg mixture, stirring carefully. Continue to cook for a moment until all thickens. Remove from the heat again and add the butter, chopped parsley, and lemon juice. You may wish to add some grated lemon peel as well.

Things You'll Need

  • 2c Milk
  • 6ea Egg yolks, beaten
  • 1/2c Long grain rice
  • 1ea Chopped parsley to taste
  • 1ea Grated lemon peel (optional)
  • 2tb Cornstarch
  • 2qt Basic chicken stock
  • 1/2ea Stick butter 1/8 lb
  • 1c Fresh lemon juice
  • 1ea Salt and pepper

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