Egg, Lemon, and Rice Soup (Avgolemono Soupa)

Name: Egg, Lemon, and Rice Soup (Avgolemono Soupa)
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 8
Cuisine: Global
Ingredients: 2 liters chicken broth; 4 larges eggs; 79 milliliters fresh-squeezed lemon juice; 8 servings Salt and pepper; 118 milliliters long-grain white rice

Egg, Lemon, and Rice Soup (Avgolemono Soupa) might be just the soup you are searching for. This gluten free, dairy free, fodmap friendly, and vegetarian recipe serves 8. One serving contains 88 calories, 5g of protein, and 3g of fat. Head to the store and pick up rice, eggs, salt and pepper, and a few other things to make it today. It will be a hit at your Autumn event. From preparation to the plate, this recipe takes approximately 30 minutes.

Instructions

In a medium pan over high heat, bring broth and rice to a boil. Reduce heat, cover, and simmer until rice is tender to bite, 15 to 20 minutes.

Ingredients you will need

Broth

Rice

Equipment you will use

Frying Pan

Add salt and pepper to taste.

Ingredients you will need

Salt And Pepper

Remove from heat.

In a bowl, whisk eggs, lemon juice, and 1/4 cup water to blend. Gradually whisk in about a cup of the hot broth mixture. Then gradually whisk egg mixture into broth and rice mixture. Stir over low heat just until hot, 1 to 3 minutes; don't boil or soup may curdle. Ladle into bowls.

Ingredients you will need

Lemon Juice