Avgolemono Soup

1 review, 5 star(s). 100% would make again

Ready in 45 minutes

Try this Avgolemono Soup recipe, or contribute your own.


2 cups milk
2 Tablespoons cornstarch
6 egg yolks; beaten
2 quarts chicken stock
1/2 cup long-grain rice
1 bunch fresh parsley; chopped
1 cup lemon juice; freshly squeezed
lemon peel; grated, to taste
salt and pepper; to taste

Original recipe makes 10



1) Stir the milk and cornstarch together, then beat in the egg yolks. Set aside.

2) Bring the stock to a boil in a 4-qt. soup pot and add the rice. Cook, covered, until the rice is puffy and tender, about 25 minutes.

3) Remove the soup from the heat and add the milk and egg mixture, whisking continuously.

4) Place back over heat and cook for a moment until it thickens.

5) Remove from the heat again and add the butter, parsley, and lemon juice, and the optional grated lemon peel.

6) Add salt and pepper to serve.

Verified by stevemur
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Calories Per Serving: 460 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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[I posted this recipe.]
kneeddough 8y ago

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