Greek egg-lemon soup

This is a perfect way to use up a little leftover rice.


(4 servings)


  1. If you don't have any leftover white rice, put 1/2 cup of rice on to cook.
  2. Heat the chicken broth to boiling.
  3. While the chicken broth is heating, beat together the lemon juice and eggs in a small bowl or glass measuring cup until uniform in color.
  4. When the chicken broth is boiling, stir in the cooked rice. Remove from heat and stir briskly while slowly pouring the egg mixture into the pot from about a foot in the air. The soup should end up resembling a cream soup and there should be no large visible threads of egg.


This recipe even works well with canned chicken broth since the lemon covers up the "canned" flavor.


Difficulty: Easy
Time: 20 minutes if you have to cook the rice, 10 minutes if you don't.
Precision: No need to measure.


-paul asente 
Stanford University, Palo Alto, California, USA 
asente@cascade.stanford.edu decwrl!glacier!cascade!asente 
Recipe last modified: 18 Nov 86

Original header

Path: decwrl!recipes
From: asente@cascade (Paul Asente)
Newsgroups: mod.recipes
Subject: RECIPE: Quick avgolemono soup
Message-ID: <7592@decwrl.DEC.COM>
Date: 16 Jan 87 04:47:22 GMT
Sender: recipes@decwrl.DEC.COM
Organization: Stanford University, Palo Alto, California, USA
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