Creamed Avgokmono Soup (Soupa Xerobsta Avgolemono) Recipe
Ingredients
| Butter | 1 Cup (16 tbs), softened | |
| Flour | 6 Tablespoon | |
| Milk | 2 Cup (32 tbs), scalded | |
| Cream | 2 Cup (32 tbs), scalded | |
| Homemade chicken stock | 1 1⁄2 Quart, strained | |
| Cooked rice | 2 Cup (32 tbs) | |
| Egg yolks | 4 | |
| Lemons | 3 , juiced | |
| Lemon | 1 , thinly sliced (For Garnish) |
Nutrition Facts
Serving size: Complete recipe
Calories 5117 Calories from Fat 2233
% Daily Value*
Total Fat 249 g382.8%
Saturated Fat 151.1 g755.4%
Trans Fat 0 g
Cholesterol 1344.7 mg448.2%
Sodium 3123.2 mg130.1%
Total Carbohydrates 630 g209.9%
Dietary Fiber 14.4 g57.5%
Sugars 210.6 g
Protein 99 g197%
Vitamin A 157.6% Vitamin C 302.4%
Calcium 183.2% Iron 87.8%
*Based on a 2000 Calorie diet
Directions
Beating constantly, slowly add flour.
Combine butter mixture with scalded milk and cream in a soup pot.
Cook over medium heat, stirring frequently, until boiling.
Reduce heat at once.
Pour in stock and add rice.
Simmer 30 minutes, skimming off fat.
Beat egg yolks in a large bowl until fluffy.
Pour in lemon juice a little at a time, while beating.
Add 2 cups hot stock, a tablespoon at a time, while beating.
Pour stock mixture into soup.
Heat, but do not boil.
Garnish with sliced lemon.
Chef
