Avgolemono Soup (Egg and Lemon Soup ) (Lisa Feinson)
3.5 pints/ 2 litres strong fat free chicken stock (I use chicken bovril free on both days)
2.5 oz/75g short grain rice
4 eggs separated
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 egg whites until stiff, then whisk in the egg yolks. 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 scrambled eggs happens...
Variation;
Serve with
poached chicken and fresh lemon to taste. This is a taste of home for most
greeks...and good when you have the flu!!
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