Avgolemono (αυγολέμονο) Soup (Egg-Lemon)



2 cups cream or half and half

6 egg yolks, beaten

2 quarts chicken stock

1/2 cup long grain rice

1/4 cup butter

2 bunch Italian parsley -chopped

1/2 cup fresh lemon juice (Many recipes call for more  I used the juice of three large lemons-very lemony 😉

Zest of one lemon

salt and pepper

Thin slices of lemon for garnish

Beat egg yolks, and stir in the cream. Set aside.

Bring the stock to boil in a 4 quart soup pot and add the rice. Cook, covered, until the rice is puffy and tender, about 25 min.

Remove the soup from heat, and temper the egg mixture, which is stirring in a few ladles of the stock mixture slowly into the egg and cream to bring up to temperature without cooking.  Once tempered, slowly add the tempered egg mixture to the remaining stock. Continue to cook over medium low heat while it thickens. Remove from the heat and add the butter, chopped parsley, lemon juice, and finely grated lemon peel.

Float the lemon slices on top before service.

This soup is great either hot or cold and you get creative and add other ingredients once you have this lovely start.