Avgolemono soupa
Egg lemon soup

• 4 CUPS CHICKEN STOCK
• 50 GRAM SOUP NOODLES
• 3 EGGS
• JUICE OF 1 LEMON

Bring the stock to the boil with the noodles and cook for 10 minutes. Beat the eggs with the lemon juice with a mixer for 3 minutes; add 1 cup chicken soup, stir well. Put the remaining stock on low heat, slowly add the egg mixture, stir well. Heat en stir until the mixture almost boils, but not entirely. Serve hot.

Back to recipe with picture