Avgolemono Soup Greek Egg Lemon Soup

A classic and flavorful soup, originating in greece.

Stir the milk and cornstarch together and beat in the egg yolks.

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 , add milk and egg mixture , stirring carefully.

Continue to cook for a moment until all thickens.

Remove from the heat again and add the butter , chopped parsley , lemon juice , and finely grated lemon peel.

milk, cornstarch, egg yolks, chicken stock, long grain rice, butter, parsley, fresh lemon juice, lemon, rind of, salt and pepper