Avgolemno Soup
Avgolemno Soup
5 cups strong chicken stock
2-3 tablespoons rice
1 large or 2 small lemons
2 eggs or 3 egg yolks
3-6 tablespoons heavy cream
chopped parsley
Heat stock in pan. When boiling, add rice; cook 12 minutes or until rice is cooked.
Grate rind from lemon; squeeze out juice.
Beat eggs well with lemon juice, until frothy.
Take soup pan off heat; let cool slightly before adding 4 to 5 tablespoons hot stock to egg mixture. Stir in well. Pour stock and rice into top of double boiler. Strain egg mixture into stock; stir in well. Stir over gentle heat while soup thickens; do not boil, or eggs will curdle. When soup is creamy, add lemon rind; adjust seasoning. If serving cold, let soup cool. Add slightly whipped cream; chill before serving. Yield 4-6 servings.
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