We used to eat this at my Greek Uncle's house. Now you can find something similar at the Coney Islands, but not this recipe.....theirs tastes like Campbells cream of chicken with lemon and rice tossed in. :bigeyes:
Lemon Rice Soup (Avgolemono Soup)
Serving Size : 6
Ingredients:
1 C Whole Milk
2 Tbs Cornstarch
6 Egg Yolks -- beaten
1 Qt Good Chicken Stock ***NOT BULLION!!!! Too Salty!***
1 C cooked Uncle Bens Converted Long grain rice.
¼ Stick Butter
½ C Lemon Juice fresh squeezed, not from the bottle!
1 Tb Lemon Peel grated, no white pith.
Stir the milk and cornstarch together and beat in the egg yolks. Set aside.
Bring the stock to a simmer in a 4 qt. soup pot.
Remove the soup from the heat, add a little hot broth (about 1/3 of the total) to the milk and egg mixture, stirring constantly.
Return the pan to the heat, add the milk/egg mixture to the pan, stirring constantly.
Continue to cook for a moment until all thickens. Remove from the heat again and add
½ of the lemon juice, taste, add more to taste, add the grated lemon peel. Stir in the rice then the butter until melted.
Serve with some good crusty bread.
Lemon Rice Soup (Avgolemono Soup)
Serving Size : 6
Ingredients:
1 C Whole Milk
2 Tbs Cornstarch
6 Egg Yolks -- beaten
1 Qt Good Chicken Stock ***NOT BULLION!!!! Too Salty!***
1 C cooked Uncle Bens Converted Long grain rice.
¼ Stick Butter
½ C Lemon Juice fresh squeezed, not from the bottle!
1 Tb Lemon Peel grated, no white pith.
Stir the milk and cornstarch together and beat in the egg yolks. Set aside.
Bring the stock to a simmer in a 4 qt. soup pot.
Remove the soup from the heat, add a little hot broth (about 1/3 of the total) to the milk and egg mixture, stirring constantly.
Return the pan to the heat, add the milk/egg mixture to the pan, stirring constantly.
Continue to cook for a moment until all thickens. Remove from the heat again and add
½ of the lemon juice, taste, add more to taste, add the grated lemon peel. Stir in the rice then the butter until melted.
Serve with some good crusty bread.
