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Avgolemono (Greek egg-lemon soup)

Cook time: 0 min.
Servings: 1 portion(s)

Ingredients for Avgolemono (Greek egg-lemon soup)

White bread
0.75dl(long grain) rice
1.5lHønseboullon or other light boullon
2Lemons juice thereof
3Egg yolks

Instructions for Avgolemono (Greek egg-lemon soup)

To prepare the Avgolemono (Greek egg-lemon soup) recipe, please follow these instructions:

Enrich the herbs. Cut onion and slices of slices and carrot and celery in the tern. Bring boulonen to boil. Bring the herbs in and let them boil a quarter. Rinse the rice, put them in the soup and let it all boil until the rice is tender, about 20 min. Season with salt and pepper. Whip egg yolks and lemon juice together in the serving bowl. Pour the boiling soup for a little while under strong whipping, so the eggs are coagulating. Serve immediately with white bread.

The name "Avgolemono" means egg and lemon in Greek. Avgolemono is also cooked on fish. "Salsa avgolemono" is an egg-lemon sauce used throughout Greece for both meat and fish: Whip a whole egg and an egg yolk together, stir the juice of 1 lemon and whisk it with a little warm boullon. The sauce must not boil.

Served as starter