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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 />

15

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