FoodRecipesSoups
Egg and Lemon Soup Avgholemono
Following direction closely really pays off in this recipe.
Tricky at best, at least the one time I made it.
1 or 2 quarts Chicken broth
3 large eggs
2 large lemons, strained juice only
salt and pepper to taste
Bring broth to a boil. Remove pan from heat. Pour hot soup
into a large bowl or tureen, to reduce the temperature.
Beat eggs until thick and light, (with an electric mixer and
at least 5 minutes). Add strained lemon juice slowly,
beating all the while. Pour 1 cup hot broth into the egg
mixture, stirring quickly with a spoon. Add a second cup to
egg mixture. Pour egg mixture into soup broth, mixing it in
quickly. Serve immediately. Do not cover. Do not boil
again. If necessary to reheat, use lowest heat possible.
Serve with wedges of lemon and buttered toast.