Soupa avgolemono

Soupa avgolemono

By
From
Encyclopedia of Food and Cookery
Serves
6-8

Ingredients

Quantity Ingredient
110g short-grain rice or tiny pasta shapes
1.5 ltre chicken or fish stock
salt and freshly ground white pepper
3 eggs, separated
125ml lemon juice

Method

  1. Cook rice or pasta in boiling stock until tender. Season with salt and pepper. Beat egg whites to a firm snow, add yolks and lemon juice and beat until creamy. Whisk a large ladleful of soup into egg mixture, then remove soup from heat and gradually add egg mixture. Stir vigorously while adding it, and for 1 minute longer. Serve at once.
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