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Recipe Name: Avgolemono Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 1

6 Cup(s) Chicken stock, 48 ounces
1 Cup(s) Orzo
Salt and pepper
2 Lemons, juice of
Chopped parsley, for garnish
In a large saucepan bring stock to a boil over high heat. Taste for
seasoning, add salt and pepper as needed, and stir in orzo. Bring to a
boil, cover and reduce heat to simmering. Cook until orzo is tender,
about 10 minutes. In a bowl whisk egg whites to soft peaks, then beat
in yolks. Mixture should be frothy. Stir in lemon juice until just
combined. Slowly stream 2 ladlefuls of hot stock over egg mixture,
whisking constantly. Slowly whisk egg mixture back into simmering
stock, stirring until thickened. Do not let soup boil. Serve
immediately, garnished with parsley. Yield: 4 servings Converted by
MC_Buster. Recipe by: TASTE SHOW #TS4596 Converted by MM_Buster

Nutrition (calculated from recipe ingredients)
Calories: 1298
Calories From Fat: 271
Total Fat: 29.6g
Cholesterol: 415.2mg
Sodium: 2214.1mg
Potassium: 1988.9mg
Carbohydrates: 181.2g
Fiber: 4.2g
Sugar: 24.6g
Protein: 70.6g

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