Originally posted by Born in OKC
I'd like some comments and hints and if possible a personal recipe from someone who has made the Avgolemono (Greek Lemon-Egg Soup).
2 cups milk
6 egg yolks, beaten
2 quarts chicken stock
1/2 cup long grain rice
1/4 cup butter
1/2-1 cup lemon juice
zest of 1 lemon
1 tsp parley
s&p to taste
combine milk and yolks.beat well and set aside.
bring chicken stock to a boil,add rice,cover,turn heat down to a steady simmer and cook for 20 mins.When rice is tender.slowly add milk egg mixture and continue cooking and stirring until thickened.
remove from heat.stir in butter ,then add lemon juice , zest&parsley. season to taste with S&P.
PS....start with 1/2 c lemon juice...and adjust to your taste.