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Avgolemono (Greek Egg and Lemon Soup) | |||||
Course : Greek Serves: 1 |
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Ingredients:
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Preparation / Directions:Bring the chicken stock to a boil in a stockpot. Add the rice. Reduce heat. Simmer until the rice is tender (about 20 minutes).
Beat the egg yolk and lemon juice together in a separate bowl. Stir in 1/2 cup of the stock.
Whisk the mixture back into the stockpot. Reheat but do not allow to boil. Serve.
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