Greek Lemon Soup - Avoglemono

My parents were really sick this weekend. Once they had finished being sick at both ends, they were hungry but couldn't really eat much solid food, so I made them a big pot of Avoglemono since it's got protein but no dairy. They both raved about it and said they slept like babies last night :) It's also really good cold in the summer. Here's the recipe I sent them today since they liked it so much:

Avoglemono

This makes the exact amount I made for you yesterday – enough for several meals/bowls. This is so fast and easy and the most expensive ingredient are the lemons since you need REAL lemon juice


3 – 14 oz cans of chicken stock (any cheap store brand is fine even though I had frozen homemade stock on hand). Open and pour into pot. Bring to boil quickly. Dump in 1 cup of rice (real rice, not instant). Turn to simmer. Cover the pot and cook for 20 minutes until rice is soft – there will be LOTS of liquid. If you use brown rice, it will take 35 minutes.


While this is simmering, put 6 egg Yolks only in a bowl (freeze your whites for later use) and whisk them together. Pour in ½ cup of fresh lemon juice and whisk it in with the egg yolks.


Almost done…very important. Take a ladle and pour a little bit of the hot broth into the egg/lemon mixture and stir constantly so the egg yolks don’t scramble. Repeat this ladle by ladle about 6 times – you’ll feel the temperature of the eggs and lemon get very warm but not set/scrambly. Now, take the bowl and dump it into the big pot of broth and rice and stir. Make sure you heat for 1 more minute til the soup is steamy but NOT boiling or it will “turn”

Enjoy!!