Lemony egg soup

Name: Lemony egg soup
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: Serves: 4
Ingredients: 2–3 tbsp lemon juice; 55 g/2 oz/scant ⅓ cup long-grain white rice, rinsed and drained; salt and freshly ground black pepper; 900 ml/31 fl oz/3¾ cups good chicken stock; 3 egg yolks; 2 tbsp finely chopped parsley leaves

Preparation info

Serves:
4

Difficulty
Easy
Ready in
25 min

Appears in

Pimp My Rice

By Nisha Katona

Published 2017

About

I was lucky enough to have a good Cypriot pal with a mother who cooked like a fiend. She called this avgolemono soup – what a weird word, I thought, at the age of ten – but not nearly as funny as the ingredients. I resolved to hate it ... but it was divine.

Ingredients

900 ml/31 fl oz/3¾ cups good chicken stock
55

Gluten-free
Soup

Method

Bring the stock to the boil in a saucepan and add the rice. Simmer for 12 minutes over a medium heat until the rice is just soft. Remove from the heat and season with salt and pepper.

Whisk the egg yolks, add 2 tablespoons of the lemon juice and continue to whisk until the mixture is smooth