Avgolemono Soup (Greek Egg-Lemon Soup)

Ingredients

• Lowfat milk

  Fluid, 1% milkfat, with added vitamin a and vitamin d

  2 cup or 488g

• Cornstarch

  2 tbsp or 15g

• Egg yolk

  Raw, fresh

  3 large yolk (separated from white) or 51g

• Chicken stock

  Soup, home-prepared

  8 cup or 1.92kg

• White rice

  Long-grain, regular, raw, unenriched

  ½ cup or 93g

• Butter

  Unsalted

  ¼ cup or 57g

• Parsley

  Raw

  100g

• Lemon juice

  Raw

  ½ cup or 122g

• Lemons

  Raw, with peel

  1 fruit without seeds or 108g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

Directions

1. Stir the milk and cornstarch together and beat in the egg yolks.
2. Set aside.
3. Bring the stock to boil in a 4 quart soup pot and add the rice.
4. Cook, covered, until the rice is puffy and tender, about 25 min.
5. Remove the soup from heat, add milk and egg mixture, stirring carefully.
6. Continue to cook for a moment until all thickens.
7. Remove from the heat again and add the butter, chopped parsley, lemon juice, and finely grated lemon peel.
8. Note: the amount of lemon juice in this recipe has been halved from its original 1 cup amount.
9. (An adopted recipe.)
10. (source: https://www.geniuskitchen.com/recipe/avgolemono-soup-greek-egg-lemon-soup-7602)

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