Low Fat Recipe: Avgolemono

This is a simple but effective way of preparing the delicious egg and lemon soup from Greece.

⇓ You may also listen to the recipe by pressing the play button below.

INGREDIENTS

• 1.5 litres (2 ½ pints) Chicken Stock
• 50 g (2 oz) white long-grain rice
• 2 eggs
• 2-3 tablespoons lemon juice
• 1 tablespoon chopped fresh parsley (optional)
• Salt and pepper

INSTRUCTIONS

1 Combine the stock, 1/2 teaspoon of salt and the rice in a saucepan. Bring the mixture to the boil. Stir, lower the heat, cover the pan and simmer for 20 minutes. Stir once more.

2 Beat the eggs in a small bowl, then whisk in the lemon juice. Add a ladleful of stock, beat, and then add another ladleful of stock and beat once more.

3 Bring the remaining stock and rice mixture back to the boil. Briefly remove the saucepan from the heat and add the egg and lemon mixture.

4 Stir well, lower the heat and simmer for a further 2 minutes, adding salt and pepper to taste. Sprinkle in the parsley if using. Serve at once in heated bowls.

NUTRITION FACTS

• Calories: 60 Kcal
• Protein: 4 (g)
• Fat: 2 (g)
• Carbs: 7 (g)