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Avgolemono
Preparation info
- Makes about 3 cups 750 ml ) ;
4
first-course servings - Difficulty
Easy
Appears in
Published 1998
This is mother’s chicken soup to a Greek. It need only be compared with the Brodo con Straciatella to see that the difference between Greek and Italian is a matter of technique and lemon juice.
Ingredients
4 cups 1 l 6 tabl
Method
In a medium saucepan, bring the stock to a boil. Stir in the rice and cook until tender, about 8 to 10 minutes.
Meanwhile, beat the egg yolks and lemon juice together in a large bowl.
When the rice is tender, slowly ladle half of the hot broth into the yolks to temper them, whisking constantly. Whisk the egg yolk mixture into the broth and place over low heat. Cook, stirring con