Greek Egg & Lemon Soup (Avgolemono)


  • 3 quarts chicken stock
  • 1 cup rice
  • 2 lemons, juice of, strained
  • 6 large egg yolks
  • white pepper & salt to taste
  • cream if desired


  • Bring the stock to a boil. Add rice and cook for about 20 minutes.
  • Whisk the juice with the egg yolks until slightly thickened. Temper egg mixture with some of the stock. Add slowly back into the simmering stock, stirring with a wooden spoon while doing this. Cook until slightly thickened. Season to taste. Add cream if desired.


  • SERVINGS: 12
  • SOURCE: Apple Charlotte

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