Avgolemono

* Exported from MasterCook *

Avgolemono

Recipe By : Elizabeth Powell
Serving Size : 4 Preparation Time :0:30
Categories : Eggs Ethnic
Soups & Stews

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 quart chicken stock
1/4 cup rice
3 tablespoons fresh lemon juice
3 whole eggs
salt
black pepper
paprika

Bring chicken stock to a boil. Add rice and simmer 20 minutes. Beat eggs
with lemon juice until thick. Beat in 1/4 cup hot chicken stock. Over low
heat, slowly beat egg mixture into chicken-rice soup. Cook two to three
minutes, until soup thickens slightly. Be very careful not to boil. Season to
taste and serve at once.

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Serving Ideas : Garnish with chopped fresh mint leaves