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Avgolemono Soupa (Egg and Lemon Soup)
Greek Egg and Lemon Soup
1 Chicken
1 cup Rice
2 Eggs
1/3 to 1/2 cup Lemon Juice
Salt and Pepper to taste


Cover the chicken with water in a large kettle and bring to a boil. Simmer for 2 hours or until chicken is cooked. Remove the chicken. The chicken may be set aside and used in another recipe, only the broth is used for this soup. Add the Rice to the broth and cook till Rice is tender.
Beat the 2 egg whites very well till they are light and foamy. Add the yolks and keep beating. Add the lemon juice and continue beating. Slowly begin to add some of the warm broth to the egg mixture, beating constantly. Add enough broth to make the egg mixture the same temperature as the broth, Gradually increasing the temperature in the egg mixture so the soup is not lumpy. Then quickly dump the egg mixture into the broth and rice all at once, stirring constantly. Add salt and pepper to your taste. Let stand for 15 minutes. Be careful when reheating this soup. Do not boil again.

Preparation Time: Serves:
Recipe Origin: Greece
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