Friday, October 14, 2011

Souppa Avgolemono (Egg-Lemon Soup)

I'm craving soup so this weekend I am going to try this recipe. I've carried it around for years and I like the idea of lemon and eggs. I think it will be a good complement to whatever we opt to make with it.
I, also, plan on making garlic soup since I have several heads of garlic that need to be used. Both soups are filling and rather low cal so that'll be good.

Souppa Avgolemono (Egg-Lemon Soup)
6 cups chicken broth
3/4 cup rice or orzo pasta
3 eggs
1 lemon, juice of (or more)
Bring broth to boil in saucepan, and add rice or orzo. Cover and cook on medium low heat for 20-25 minutes (rice) or 10 minutes (orzo). While the rice cooks, lightly beat the eggs and the lemon juice together. Remove the broth from heat. Slowly mix about one cup of the hot broth into egg-lemon mixture. Add to the soup gradually while stirring. Place saucepan back on the heat, and stir until soup is heated through (DO NOT BOIL).

No comments: