Soupa Avgolemono (Rice Soup with Egg and Lemon Sauce)

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Soupa Avgolemono (Rice Soup with Egg and Lemon Sauce)

Soupa Avgolemono (Rice Soup with Egg and Lemon Sauce) is a traditional Cypriot recipe for a classic soup of rice in a chicken broth base flavoured and thickened with egg yolks and lemon juice. The full recipe is presented here and I hope you enjoy this classic Cypriot version of: Rice Soup with Egg and Lemon Sauce (Soupa Avgolemono).

prep time

20 minutes

cook time

40 minutes

Total Time:

60 minutes

Serves:

6–8

Rating:

Tags : Chicken Recipes Cyprus Recipes

This is another classic Lenten soup from Cyprus. Though its popularity on the island means that today it is often prepared and served year round.

Ingredients

2l chicken stock
75g rice
6 egg yolks
120ml lemon juice
salt and freshly-ground black pepper, to taste

Method:

Wash the rice then place in a pan with the chicken broth. Bring to a simmer and cook for about 20 minutes, or until the rice is tender.

In the meantime, beat the egg yolks in a bowl with the lemon juice. Whilst whisking constantly gradually work in 400ml of the broth from the soup. Keep beating after the broth is added then gradually pour this mixture back into the soup, stirring all the while.

Heat the soup gently until thickened (do not boil) then ladle into warmed bowls and serve.