Your Cold Greek Lemon Soup Guide
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Cooking Tip
Here's one of my all time favorite soup tips. Ever made soup that was too salty tasting? All you need to do is place a raw potato into your soup pot and simmer it with the soup for about 15 minutes. Not only does the potato slice absorb the extra salt, but as an added snack for the cook, it also absorbs all that flavor and becomes a fantastic taste treat!
For more great tips like this one, just visit our Soup Tips page. |
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Cold Greek Lemon Soup (Avgolemono)
Cold Soup, soup recipe
This delicious Cold Greek Lemon Soup makes an excellent appetizer or first course dish. Adding in the lemon zest is a welcome taste of tartness and it's easy to make and easy to eat.
What you'll need:
- 6 cups of chicken broth
- 1/2 cup of long-grain rice (must not be converted or instant)
- 3 egg yolks
- 1/4 cup of lemon juice
- salt and pepper (to taste)
Garnish
- sliced fresh lemon
- fresh parsley (chopped)
What to do:
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Combine broth and rice in a large microwave safe casserole dish. Cover with plastic wrap and microwave on High Power for 14-16 minutes. Let stand about 15 minutes.
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Combine lemon zest with egga and lemon juice. Pour a small about of the hot broth into the egg mixture, stirring constantly. Pour egg mixture into the remaining hot broth.
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Microwave the soup mixture on Medium Power (50%) 5-6 minutes - but make sure you don't let it come to a boil.
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Serve in individual soup bowls topped with a thin slice of lemon and a sprinkle of snipped parsley.
This delicious soup recipe makes 4 servings.
Check out some of my favorite soup catagories and their recipes:
Bisque Soups
Chicken Soups
Chowder Soups
Cold Soups
Gazpacho Soups
Meat Soups
Vegetable Soups
Seafood Soups
For a more complete listing of soup recipe ideas, visit my Soup Recipe Index page.
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