Soups Recipes - Avgolemono

Ingredients

• 900 ml/1 1/2 pts/3 3/4 cups lamb or chicken stock, preferably fresh

• 50 g/2 oz/1/4 cup long-grain rice

• 2 eggs

• Juice of 1 lemon

• 15 ml/1 tbsp water

• Salt and white pepper

• Chopped parsley

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Method:

1. Put the stock and rice in a pan. Bring to the boil, reduce the heat and simmer gently for 10-12 minutes until the rice is tender.

2. Break the eggs into a bowl. Whisk in the lemon juice and water. Add a ladleful of the hot stock and whisk in.

3. Whisk in a further 2 ladlefuls. Remove the stock from the heat. Stir the egg mixture into the pan. Season to taste.

4. Serve straight away, garnished with the parsley.