Cookbook Giveaway & Avgolemono Soup Recipe
At the Corner of Happy and Harried |
At the Corner of Happy and Harried |
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  • 4 cups Long-grain white rice - ⅓ cup, rinsed and drained (I used basmati rice) Egg yolks - 3, large Lemon juice - 2 tbsp Parsley leaves - 2 tbsp, chopped Salt and black pepper - to taste Cooked shredded chicken - 1 cup (optional) Cooked chickpeas - 1 cup (optional) How to: Heat chicken stock in a large pot and bring to a boil. Add rice and reduce the heat. Simmer for 12 minutes till rice is just cooked. Remove from heat and season with salt. Meanwhile, whisk the egg yolks and lemon juice together. Temper the yolks by adding a cupful of the hot broth and briskly whisking till smooth and frothy. Then slowly add the egg mixture into the soup pot and stir well. Season with more salt and black pepper. Serve soup warm garnished with chopped parsley leaves. Add some cooked chicken or chickpeas too while serving to make a complete meal of it. Notes: 1. Feel free to add some cooked chicken or boiled chickpeas in the soup to amp up the nutrition quotient and make it a complete meal by itself. 3.4.3177
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