Lemon Soup – Soupa Avgolemono

Bring the chicken soup to a boil.

Rinse the long-grain rice, drain and sprinkle into the boiling clear soup. Cover and cook at low temperature for 15-20 minutes.

Meanwhile, beat the eggs until light and creamy. gradually add the juice of one lemon, continuing to whisk constantly. measure out a quart of the boiling chicken soup and stir into the egg-juice of one lemon mixture.

Remove the saucepan with the chicken soup from the kitchen stove and pour the egg-lemon sauce leisurely into the chicken soup, stirring throughout.

Heat the soup one more time, but do not let it bubble up.

Season the soup strongly with salt and freshly ground pepper and let it stand for another 5 minutes before serving.

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