Avgolemono (Greek Egg and Lemon Sauce)
INGREDIENTS:
6 c De-fatted chicken stock
1/2 c Uncooked white rice
4 Eggs
3 tb Fresh lemon juice; strained
Salt
2 tb Finely chopped fresh mint
6 c De-fatted chicken stock
1/2 c Uncooked white rice
4 Eggs
3 tb Fresh lemon juice; strained
Salt
2 tb Finely chopped fresh mint
Bring the chicken stock to a boil over high heat. Add the rice and simmer, uncovered for about 15 minutes. Reduce heat to low.
Beat the eggs with a whisk until frothy. Add the lemon juice and 1/4 cup of the hot broth. Slowly pour the mixture into the broth, stirring constantly. cook over low heat for 5 more minutes. Soup should be thick enough to coat a spoon. Do not boil. Season with salt and garnish with mint.