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Full Online Book HomeLearning KitchenSoups - Lemon - Avgolemono Soup By Angel
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Soups - Lemon -  Avgolemono Soup By Angel Post by :trebor95 Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2514

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

Soups - Lemon - Avgolemono Soup By Angel

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 for a moment until all thickens. Remove from the heat again and add the butter, chopped parsley, and lemon juice. You may wish to add some grated lemon peel as well.
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Soups - Greek Lemon Soup Soups - Greek Lemon Soup

Soups - Greek Lemon Soup
3 (14 oz.) cans chicken broth1 cup water1/3 cup uncooked ricegrated zest of 1/2 lemonjuice of 1/2 lemon2 eggslemon slices for garnishCombine soup, water, and rice. Cook covered over medium-low heat 15 min. or until rice is tender.Combine zest and juice with eggs; beat well.Gradually add 2 cups hot broth mixture to broth mixture, beating constantly.Stir back into remaining broth mixture.Heat; do not boil.Garnish with lemon slices.Makes 6 cups.

Soups - Avgolemono Soup Soups - Avgolemono Soup

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