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Avgolemono Soup

Ingredients

  • 2 cups milk
  • 2 tablespoons cornstarch
  • 6 egg yolks, beaten
  • 2 quarts chicken stock
  • 1/2 cup long grain rice
  • 1/4 cup butter
  • parsley, Chopped
  • 1 cup fresh lemon juice
  • 1 lemon, rind of, Grated (optional)
  • salt and pepper

Directions

  1. Stir the milk and cornstarch together and beat in the egg yolks.
  2. Set aside.
  3. Bring the stock to boil in a 4 qt. soup pot and add the rice.
  4. Cook, covered, until the rice is puffy and tender, about 25 min.
  5. Remove the soup form heat, add milk and egg mixture, stirring carefully.
  6. Continue to cook for a moment until all thickens.
  7. Remove from the heat again and add the butter, chopped parsley, and lemon juice.
  8. You may wish to add some grated lemon peel as well.
Avgolemono Egg Soup

Ingredients

  • 8 cups chicken stock
  • 2 tablespoons chopped fresh dill
  • 1/2 cup rice (or orzo pasta)
  • 4 large eggs, beaten lightly
  • 1/4 cup freshly squeezed lemon juice
  • salt and pepper

Directions

  1. In a large saucepan, bring the stock, with the dill added, to a boil.
  2. Add rice (or orzo, which is a rice-shaped pasta); reduce heat and simmer, covered, for about 15 to 20 minutes-- just until the rice is tender but still firm.
  3. In the bowl with the beaten eggs, slowly stir about 2 cups of the soup in, beating constantly.
  4. Once combined, slowly pour this mixture back into the soup-pot.
  5. Increase the heat to medium and cook, stirring constantly, for about 5 minutes or until the soup has slightly thickened.
  6. Remove from heat and stir in lemon juice; taste and add salt and pepper.
  7. Serve immediately.