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Receta Avgolemono (Greek Egg And Lemon Soup)
by Global Cookbook

Avgolemono (Greek Egg And Lemon Soup)
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Ingredientes

  • 4 c. Chicken Stock
  • 1/4 c. Uncooked Rice
  • 1 x Egg Yolk
  • 1/2 x Lemon, Juice Only

Direcciones

  1. Bring the chicken stock to a boil in a stockpot. Add in the rice. Reduce heat.
  2. Simmer till the rice is tender (about 20 min). Beat the egg yolk and lemon juice together in a separate bowl. Stir in 1/2 c. of the stock.
  3. Whisk the mix back into the stockpot. Reheat but don't allow to boil.
  4. Serve.