Soupa Avgolemono (Lemon Soup)

From: The Multicultural Cookbook for Students

Roten, Lindsay Grace; Webb, Lois Sinaiko.

Description: Lemons are used in many dishes, and the national soup of Greece is soups avgolemono, lemon soup. In this recipe, the lemony broth is basic, and it is used for many different soups. Adding noodles, vegetables, lentils, or beans instead of rice creates an entirely new flavor and type of soup.

Serves: 4-6
Time: ???

Ingredients:

• 8 cups chicken broth
• 0.5 cups uncooked rice
• 1 tablespoon cornstarch
• 1 cup milk
• 2 egg yolks
• 0.5 cup lemon juice
• 1 tablespoon butter or magarine
• 2 teaspoons flat leaf parsley, trimmed, finely chopped
• salt and pepper to taste

Instructions:

1. Bring chicken broth to boil in saucepan over high heat. Add rice, reduce heat to simmer, cover, and cook for 20 minutes, until rice is fully cooked.
2. combine cornstarch, milk, and egg yolks in a small bowl and mix well. Pour mixture into soup, mix well, and remove from heat. Stirring constantly, add lemon juice slowly to prevent soup from curdling. Add butter or margarine, parsley, and salt and pepper to taste. Mi well. Return to low heat and heat through.
3. Serve soup warm in individual bowls