Avgolemono soupa

Avgolemono soupa

Egg and lemon soup

By
From
The Complete Middle Eastern Cookbook
Serves
6
Photographer
Alan Benson

Ingredients

Quantity Ingredient
1.5 litres chicken or fish stock
75g short-grain white rice or small soup noodles
3 eggs, separated
1 large lemon, juiced
salt and freshly ground white pepper, to taste

Method

  1. Bring the stock to the boil and add the rice or noodles and salt. Stir until the stock returns to a slow boil, then cover and simmer gently for 20 minutes, or until the rice or noodles are tender. Skim off any froth during cooking.
  2. In a mixing bowl, beat the egg whites until stiff. Add the egg yolks and beat until light and creamy. Gradually beat in the lemon juice.
  3. Ladle about one-quarter of the simmering soup into the eggs, whisking constantly.
  4. Gradually add the egg mixture to the soup, stirring vigorously. Remove the soup from the heat.
  5. Keep stirring for 1 minute. Adjust the seasoning with salt and pepper and serve immediately.

Note

  • This soup does not reheat satisfactorily, so must be prepared just before serving. Only the stock can be prepared beforehand. The rice or noodles must also be cooked in the stock just before serving.
Tags:
The Complete Middle Eastern Cookbook
Tess
Mallos
Middle Eastern
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