Egg Lemon Soup Recipe - RecipeFaire

3      Reviews by:    Gerald Overstreet   Egg yolk and lemon is basic to Greek cooking - avgolemono - and this recipe uses milk, cornstarch, egg yolks, rice, chicken stock, butter, parsley, lemon juice, grated lemon peel and salt and pepper to create this tasty soup recipe. Food Category:    Soup Cuisine Origin:    Greek    Servings:12 Calories per Serving:126 Print Preview Rate This Recipe Prep Time:   8 Minutes Cook Time:   28 Minutes Total Time:   36 Minutes

INGREDIENTS

• 2 cups milk
• 2 Tbl. cornstarch
• 6 egg yolks, beaten
• 1/2 cup rice
• 2 quarts chicken stock
• 1/2 stick butter
• chopped parsley
• 1 cup lemon juice
• grated lemon peel (optional)
• salt and pepper to taste

DIRECTIONS

• To the milk, add the cornstarch. Mix in the egg yolks.
• Add the rice to the chicken stock, and cook until the rice is puffy and tender, about 25 minutes.
• Remove the soup from the heat and add the egg and milk mixture, stirring carefully.
• Continue to cook for a moment until all thickens. Remove from the heat again and add the butter, the chopped parsley and lemon juice. Salt and pepper to taste. Add grated lemon peel is desired.

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