Avgolemono (Greek Egg & Lemon Soup) Recipe
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Ingredients : Avgolemono (Greek Egg & Lemon Soup) Recipe
4 cup Chicken Stock
1/4 cup Uncooked Rice
1 Egg Yolk
1/2 Lemon, Juice Only
Bring the chicken stock to a boil in a stockpot. Add the rice. Reduce
heat. Simmer until the rice is tender (about 20 minutes). Beat the
egg yolk and lemon juice together in a separate bowl. Stir in 1/2 cup
of the stock. Whisk the mixture back into the stockpot. Reheat but do
not allow to boil. Serve.
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