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Greek Food - Recipe: Avgolemono Soup

  Avgolemono Soup
Another variation!

4-6 Cup Chicken Broth
4 Whole Egg (Separated)
3 Whole Lemons (Squeezed)
1 Pinch Pepper (To taste)
1/3 Cup Rice (Cooked for 10 minutes)
1 Pinch Salt (To taste)
  • Beat egg whites and beat yolks separately and then mix together.
  • Add lemon juice to mixture and beat again.
  • Put some hot chicken broth in bowl and gradually (by spoonfuls) add some of the egg mixture into remaining chicken stock pot.
  • Do this slowly...adding a little at a time, as not to curdle.
  • Soup can be heated over a very low heat and stirred constantly.
  • Add the cooked rice, salt, pepper, and any other seasonings to taste.
  • Do not boil.

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