Patience Gray, Primrose Boyd

Soupa Avgo Lemono

Preparation info
  • Serves

    4

    • Difficulty

      Easy

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By Patience Gray and Primrose Boyd

Published 1957

  • About

This is an excellent Greek soup to make when plenty of chicken stock is left over after boiling a fowl. Rice and a liaison of eggs with some lemon juice are added to the stock. But before doing anything else, skim the fat from the top of the stock.

Ingredients

  • 2 pints of skimmed chicken stock
  • 1 small onion
  • 2 ounces of

Method

Heat the chicken stock in a pan, with the finely chopped onion. Then add the rice and simmer for 12-15 minutes. Break the eggs into a bowl and beat them. Add the juice of the lemon to the beaten eggs, stirring them together.

When the rice is cooked take a spoonful of the strained hot stock and add it to the egg mixture, and go on spoonful by spoonful until about half a pint of stock has