Wednesday, January 28, 2009

Avgolemono (Greek Lemon Soup)

This soup tastes just like the kind they serve at the Greek Islands Resteraunt in Anacortes, only it DOESN'T cost like 4 bucks a bowlful and it is made by you. huzzah.
ps. serve relatively soon- the rice expands and turns to mush- or you could strain it and store the rice separatley.
Slowly boil
6 cups canned chicken broth
Reduce to simmer and add
½ c long grained rice
Cover and cook 20 minutes- do not over cook
Meanwhile whisk together
3 egg yolks
¼ c lemon juice
When rice is done remove from heat
Wisk 2 cups broth into egg mixture
Whisk back into remaining soup
Return soup to heat, stirring constantly ‘til soup is steaming.
Serve hot or cold
If cold, remove rice while chilling

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