Avgolemono Soup

Pure comfort in a bowl. I love lemons so much that I included an entire chapter on them in the book. This is the simplest of the recipes - and the most soothing.

  • 6 cups chicken stock
  • 1/3 cup uncooked rice
  • 4 egg yolks
  • salt
  • 1 tablespoon lemon rind, grated
  • 3 tablespoons fresh lemon juice

Bring stock to a boil. Pour in the rice and cook about 20 minutes, until it is tender. Reduce to low heat.

In a bowl beat the egg yolks. Add the lemon rind, lemon juice and salt. Pour about 1/2 cup of the broth into the egg mixture, stirring constantly. Then pour it back into the broth, stirring. Simmer for about 5 minutes, stirring, over low heat, until slightly thickened.

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More recipes
The Gourmet Cookbook

Published: 2004
Editor: Ruth Reichl