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Recipe Name: Avgolemono Soup (chicken-lemon Soup) Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 6

6 Cup(s) Chicken stock
1/3 Cup(s) Rice, white
2 Eggs
1/4 Cup(s) Lemon Juice
1/2 Teaspoon(s) Salt
Bring the stock to a boil in a large saucepan. Add the rice, cover and
simmer over low heat for 20 minutes. In a large mixing bowl, beat the
eggs. Whip the lemon juice into the eggs. Constantly whip the
lemon-egg mixture while you add 2 cups of the hot stock, without rice.
Just before serving, and the egg, lemon and stock mixture to the rest
of the rice and chicken stock, whisking constantly while heating the
soup over a medium-low burner. Do not boil the soup or the eggs will
coagulate. Add the salt. Let the soup stand covered off the burner for
5 minutes. Original recipe from "The Ultimate Soup Book" File

Nutrition (calculated from recipe ingredients)
Calories: 124
Calories From Fat: 41
Total Fat: 4.5g
Cholesterol: 69.2mg
Sodium: 560.8mg
Potassium: 288.6mg
Carbohydrates: 11.8g
Fiber: <1g
Sugar: 4.1g
Protein: 8.4g

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