Avgolemono or Greek Lemon-Egg Soup


Serving size:
 4

Ingredients

Prep
45 minutes
Ready in
45 minutes

Instructions

1. Prepare 6 cups of bouillon as directed and bring to a boil. 2. Add rice, bay leaf, cardamom, strips, and salt. 3. Reduce to simmer until rice is soft, approx. 20 minutes. 4. Remove bay leaf, cardamom, and strips. 5. Whisk eggs, yolks, and lemon juice together. 6. Continue whisking while slowly ladling hot stock into eggs. 7. Return egg mixture to hot stock, cook on low until soup thickens, approx. 6 min. 8. Serve with sliced shallots.