The lemon is this soup adds brightness that makes it perfect for a spring soup option. This soup is my son’s favorite! I came across this recipe from the Grosse Pointe Memorial Church’s 125th Anniversary Cookbook published in 1991. After trying the recipe and having my son taste it, this is the closest recipe thus far.
Equipment:
Greek Lemon Rice Soup (Avgolemono Soupa)
Yield: 6
This authentic Greek soup comes from a 1991 cookbook from The Grosse Pointe Memorial Church.
Ingredients
Greek Lemon Rice Soup (Avgolemono Soupa)
Instructions
- In a large pot, bring broth to a boil. Add rice. Cook until tender. Just before serving, beat eggs, add lemon juice and water. Remove broth from heat and pour a little hot soup into egg mixture. Stir and add back to soup. Serve immediately. If left over heat, soup will curdle.