Avgolemono
(Egg and Lemon Soup)

I could eat this tangy soup all year! So light and lemony fresh, it makes a great soup option no matter the season.

Cook Time: 30 Minutes

Servings: 6

6 cups vegetable stock

½ cup uncooked white rice

sea salt, to taste

freshly ground black pepper, to taste

½ cup fresh parsley, chopped

2 eggs

juice of 2 lemons

Bring stock to a boil in a large soup pot. Add rice, salt, and pepper and reduce heat. Simmer for 15 minutes. Add parsley. In a small bowl, beat eggs with the lemon juice. Stir a ladle of hot broth into the egg mixture. Pour egg mixture into the pot. Stir vigorously until slightly thickened, and remove from heat. Serve hot or chill and reheat for future use.

Protein Twist: Add cooked, cubed chicken or turkey breast along with the parsley. You may also substitute chicken stock for the vegetable stock if you would like.




	Avgolemono (Egg and Lemon Soup) I could eat this tangy soup all year! So light and lemony fresh, it makes a great soup option no matter the season. Cook Time: 30 Minutes Servings: 6 6 cups vegetable stock ½ cup uncooked white rice sea salt, to taste freshly ground black pepper, to taste ½ cup fresh parsley, chopped 2 eggs juice of 2 lemons Bring stock to a boil in a large soup pot. Add rice, salt, and pepper and reduce heat. Simmer for 15 minutes. Add parsley. In a small bowl, beat eggs with the lemon juice. Stir a ladle of hot broth into the egg mixture. Pour egg mixture into the pot. Stir vigorously until slightly thickened, and remove from heat. Serve hot or chill and reheat for future use. Protein Twist: Add cooked, cubed chicken or turkey breast along with the parsley. You may also substitute chicken stock for the vegetable stock if you would like.