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Avgolemeno
Jon Davies
Print Recipe
Course
Soup
Servings
8
Ingredients
2
quarts
chicken broth
1½
cups
rice*
½
cup
fresh lemon juice
16
egg yolks
Kosher salt and fresh ground black pepper to taste
Instructions
In soup pot, heat broth. Add raw rice. Simmer 10 minutes until tender.
In bowl, whisk yolks and lemon juice.
When rice is done, ladle broth into yolk mixture to temper.
Add mix into soup. Stir until thickened. DO NOT BOIL.
Season with salt and pepper. Serve with bread and Greek salad. For heartier soup, add 2 cups diced cooked chicken.
Notes
This is raw rice to be cooked in soup. If you want to serve the soup the next day, precook rice and double the amount.