Greece

Sharon Park / Period 7/8 =Soupa Avgolemono= =(Egg & Lemon Soup)=



Ingredients
3-10-1/2-oz. cans (about 4 c.) chicken 1/2 c. rice, uncooked 2 eggs 4 T. lemon juice 4 thin slices lemon for garnish 2 t. chopped fresh parsley for garnish

Directions
1. In a heavy saucepan, bring chicken broth to a boil. Turn down heat. Add rice and stir. 2. Cover pan and simmer 12 to 15 minutes or until rice is tender. (For a creamy variation, add 1/2 C. heavy cream after) 3. While rice is cooking, beat eggs and lemon juice together with a wire whisk. Set aside. 4. When rice is cooked, remove pan from heat. 5. Carefully add 2 cups hot broth to the egg-lemon mixture, a little a a time, whisking constantly. (If you add the broth too quickly or don't add the broth too quickly or don't keep whisking, the eggs will curdle.) 6. Add the egg mixture to the remaining broth and rice and whisk together. 7. Serve in soup bowls with a thin slice of lemon and a sprinkle of chopped fresh parsley floating on top.

Review
I liked this soup, it was something new for me because i never expected soup with lemony flavor. Everyone liked it and went for second. It was easy to make and lower in fat than other kind of soups. The dietary guideline met and it was delicious so i'll give 5 out of 5 stars. This was the first time I tasted Greece soup like this, and it was great trying it out.