Greek Lemon Soup

AVGOLEMONO

Greek Lemon Soup as a start to a Greek meal

 Avgolémono translates to "egg-lemon”

Remember to remove the mixture from the heat before adding the egg-lemon mix, in order to avoid curdling. Leftover soup will curdle, even if refrigerated or rewarmed so make sure to make this last before serving and serve it first.  You can also garnish with parsley or even a mint leaf but I do neither.

Ingredients for 7 of the small Chinese blue bowls of soup 2/3 cup each.  It would make less if the rice is omitted.

2 cups chicken broth (low salt or soy free are best)

1 cup  water

3 - 4  Tbs  fresh lemon juice (bottled works also; mom likes 3, dad likes 4)

OPTIONAL -  1 cooked diced or cubed chicken breast

2  beaten eggs

1/2  tsp  salt

1/8  tsp  pepper

1 cup hot cooked rice

7 seeded lemon slices

Directions

Heat broth, cooked chicken (if used) and water in a pot until low boil. In another bowl whisk lemon juice, salt, pepper, and eggs.  Slowly pour some of the hot liquid in to the lemon egg mixture to temper it, stirring constantly with a whisk.  Return egg mixture to pan continually stirring as you do. Cook over medium heat until slightly thick, stirring constantly. Remove from heat.  Place a heaping Tablespoon of hot cooked rice in each bowl and then pout soup into each of the bowls. Place a lemon slice in each bowl and serve immediately.

Adapted from a cooking light magazine recipe