Soupa Avgolemono (Egg and lemon soup)

 

                In a way that is typical of traditional Greek cuisine, this dish uses very simple ingredients yet it has distinctively Greek flavor.

                About 125 ml finely diced poached chicken may be added to the soup during the lat 5 minutes of cooking time if you want a more substantial soup.

Serves 6

• 1.5 liters chicken stock (click here for homemade chicken stock recipe)
• 60 ml short grain rice
• 2eggs
• Juice of 1 lemon
• 15 ml chopped parsley
• Salt and pepper, to taste

1. Heat the stock to boiling, add the rice and continue to boil for about 20 minutes, or until the rice is cooked.
2. Beat the eggs until light and fluffy, then whisk in the lemon juice and 60 ml of the hot stock.
3. Reduce the stock to a gentle simmer and pour in the egg mixture, stirring constantly ; cook over low heat for 2 minutes (do not let it boil) until the soup thickens a little.
4. Add the parsley, season to taste with salt and pepper and serve.

BON APPÉTIT