Traditional avgolemono soup


1 cup milk
1 tbsp cornstarch
3 egg yolks, beaten
1 qt plain chicken stock
1/4 cup long-grain rice
4 tbsp butter, room temperature, cut into small pieces

1/2 cup fresh lemon juice
chopped parsley
a few sprigs of parsley
grated lemon peel
zested lemon peel
salt to taste
pepper to taste

How to prepare

Combine the milk and cornstarch cold. Blend the beaten egg yolk into this mixture; set aside. Bring chicken stock to a boil. Add the rice and cook covered, until the rice is tender (about 20 minutes). Stir the egg, milk and cornstarch briefly with a small whisk to make sure the cornstarch is in suspension. Remove the rice and stock from the flame and carefully stir the milk mixture into it. Return to the heat, raising the flame a bit. Stir gently until it thickens. Remove from the flame and add butter, chopped parsley, grated rind. Stir until butter is melted. Add lemon juice, salt and pepper to taste. Place in serving plates and top with salt, pepper, a sprinkling of lemon zest, and a sprig or two of parsley as desired. Serves: 6

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