Avgolemono Greek Lemon Soup Recipe
Ingredients
| Eggs | 2 Large | |
| 1 teaspoon grated lemon rind | ||
| Lemon juice | 2 1/2 Tablespoon | |
| Kosher salt | 1/4 Teaspoon | |
| Ground red pepper | 1/8 Teaspoon | |
| 1 cup 30%-less-salt chicken broth (such as Campbell's Healthy Request) | ||
| 1 1/2 cups cooked long-grain rice, cooked without salt or fat | ||
| Parsley | 2 Tablespoon, chopped | |
Directions
MAKING
1. In a small bowl, combine the eggs, lemon juice and rind, red pepper and kosher salt; stir well and then set aside
2. In a medium sauecopan, bring the broth to a boil over medium to high flame, turn the heat down a bit and whisk in the egg mixture
3. Cook for five minutes till it turns thick, stirring all the while
SERVING
4. On a serving of rice, add the lemon soup, sprinkle parsley and garnish with lemon slices before serving
1. In a small bowl, combine the eggs, lemon juice and rind, red pepper and kosher salt; stir well and then set aside
2. In a medium sauecopan, bring the broth to a boil over medium to high flame, turn the heat down a bit and whisk in the egg mixture
3. Cook for five minutes till it turns thick, stirring all the while
SERVING
4. On a serving of rice, add the lemon soup, sprinkle parsley and garnish with lemon slices before serving
Chef
