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Avgolemono Soup Recipe

Serves 4


  • 4 cups chicken stock
  • 1 tbsp fresh lemon juice
  • 1/4 tsp lemon zest
  • 1/2 cup brown rice, cooked
  • 4 large egg yolks, slightly beaten
  • Black pepper, freshly ground
  • Nutmeg, ground


1. Heat stock in 2-quart saucepan until steaming.
2. Stir in lemon juice and zest.
3. Add rice and heat.
4. Whisk 1/4 cup of stock into egg yolks, then quickly whisk mixture back into stock.
5. Heat gently, stirring occasionally, until steaming, 2-3 minutes.
6. Pour into serving bowls and sprinkle with pepper and nutmeg if desired.


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Main Ingredient:Grain and Cereal / Rice
Course:First Course
Cuisine:European / Greek
Preparation Method:Boiling

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