SON-Cookbook-2020
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AVGOLEMONO SOUP<br />
Submitted by: Kate Malliarakis<br />
(Adapted from the Hellenic Women’s Club of Virginia)<br />
Serves: 6-8 persons<br />
Prep Time: 10 minutes<br />
Cook Time: 45 minutes<br />
INGREDIENTS<br />
• 8 Eggs<br />
• 1 c. uncooked long grain rice<br />
• 3 large cans of chicken broth (49 oz. each)<br />
• juice of 4 lemons<br />
• 2 Tbsp. cornstarch<br />
• 1-2 c. boiling broth<br />
• cooked chicken or crab meat (optional)<br />
DIRECTIONS<br />
Bring chicken broth and rice to a simmering boil until rice is tender.<br />
Set aside.<br />
In a separate bowl, beat the eggs until fluffy. Beat in cornstarch<br />
and lemon juice.<br />
Slowly add some of the boiling broth to warm the egg mixture.<br />
Stir constantly to be careful not to curdle the eggs.<br />
Gradually stir the egg mixture back into the hot broth.<br />
Cook until soup thickens. If too thick, add more broth.<br />
May add cooked chicken or crab meat to the finished soup for<br />
a heartier version.<br />
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