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Full Online Book HomeLearning KitchenSoups - Avgolemono Soup
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Soups - Avgolemono Soup Post by :deepa.dayade Category :Learning Kitchen Author :Unknown Date :March 2012 Read :1280

Click below to download : Soups - Avgolemono Soup (Format : PDF)

Soups - Avgolemono Soup

3 1/2 pints/ 2 litres strong fat free chicken stock
2 1/2 oz./75 g. long grain rice
4 eggs
juice of a large lemon
sea salt and freshly ground black pepper


Bring the stock to the boil in a large pot, add the rice and simmer for 15 minutes until the rice is cooked.

Five minutes before you are ready to serve, turn the heat off from under the pan, whisk the eggs until nice and foamy. Add in the lemon juice and whisk some more.

Take a ladle full of the stock and add it to the egg mixture whisking constantly and then add slowly to the rest of the pan, again, keep whisking.

The eggs must not curdle.

You can very gently simmer the soup a little but do not boil it or eggs will scramble.

Serve with poached chicken and fresh lemon to taste.
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2 Cups Milk 2 Tablespoons Cornstarch 6 Whole Egg Yolk -- beaten 2 Quarts Chicken Stock 1/2 Cup Rice -- long grain 1/2 Stick Butter 1/2 Cup Chopped Parsley 1 Cup Lemon Juice -- fresh 1 Lemon Peel -- grated Salt and Pepper to taste Stir the milk and cornstarch together and beat in the egg yolks. Set aside. Bring the stock to boil in a 4 qt. soup pot and add the rice. Cook, covered, until the rice is puffy and tender, about 25 minutes. Remove the soup form heat, add milk and egg mixture, stirring carefully. Continue to cook
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Soups - Lemon -  Avgolemono Soup Soups - Lemon - Avgolemono Soup

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2 Cups Milk 2 Tablespoons Cornstarch 6 Whole Egg Yolk -- beaten 2 Quarts Chicken Stock 1/2 Cup Rice -- long grain 1/2 Stick Butter 1/2 Cup Chopped Parsley 1 Cup Lemon Juice -- fresh 1 Lemon Peel -- grated Salt and Pepper to taste Stir the milk and cornstarch together and beat in the egg yolks. Set aside. Bring the stock to boil in a 4 qt. soup pot and add the rice. Cook, covered, until the rice is puffy and tender, about 25 minutes. Remove the soup form heat, add milk and egg mixture, stirring carefully. Continue to cook
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