Tuesday, December 28, 2010

Quick Avgolemono Soup

Created April 1, 2007; revised December 28, 2010.
1 c cooked rice
3-1/2 c chicken stock
1 rib celery, diced
2 green onions, finely cross cut
1 T butter
3 eggs, at room temperature
juice of 1 lemon
1 t grated lemon zest
1 T minced parsley
Soften vegetables in butter in a deep pot over medium heat. Add stock and rice, and heat through. In a large bowl, beat eggs well and stir in lemon juice. Add hot broth to egg mixture in spoonfuls with stirring until quite hot. The egg mixture must be quite hot and dilute to prevent curdling. Stir hot egg mixture into soup. Add parsley and zest, and stir over medium heat until it thickens. Serves four.