Greek lemon soup (Avgolemono)

Take soups from starters to the main event with this top Greek recipe. Its hearty, tasty and budget-friendly, too.

Recipe «Greek lemon soup (Avgolemono)» presented in category Recipes / Meat, to prepare this dish you will need no more 20 minutes. To make this dish at home by prescription from the author Gomer would need: 2L chicken stock, 50g white long-grain rice, 2 eggs, 60ml fresh lemon juice, Salt & freshly ground black pepper , 1 tbsp finely chopped fresh mint, 1 tbsp finely chopped fresh continental parsley, Lemon wedges, to serve .

Ingredients:

• 2L chicken stock 
• 50g white long-grain rice 
• 2 eggs 
• 60ml fresh lemon juice 
• Salt & freshly ground black pepper 
• 1 tbsp finely chopped fresh mint 
• 1 tbsp finely chopped fresh continental parsley 
• Lemon wedges, to serve 

Instructions

1. Combine stock and rice in a saucepan over high heat. Bring to the boil. Cook, covered, for 15 minutes or until tender.
2. Whisk the eggs in a heatproof bowl. Gradually whisk in lemon juice. Gradually whisk in a ladleful (about 125ml/1/2 cup) of stock mixture. Gradually add another ladleful of stock mixture, whisking constantly. Gradually whisk in half the remaining stock. Add the egg mixture to the remaining stock. Cook, stirring, over very low heat for 2-3 minutes or until soup thickens slightly (do not boil).
3. Season with salt and pepper. Ladle soup among bowls and sprinkle with mint and parsley. Serve with lemon wedges.