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                         Avgolemono Soup (Lemon)

Recipe By     : 
Serving Size  : 10   Preparation Time :0:00
Categories    : Soups & Stews                    Greek

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      Cups          Milk
   2      Tablespoons   Cornstarch
   6      Whole         Egg Yolk -- beaten
   2      Quarts        Chicken Stock
     1/2  Cup           Rice -- long grain
     1/2  Stick         Butter
   1      Each          Chopped Parsley
   1      Cup           Lemon Juice -- fresh
   1      Each          Lemon Peel -- grated
   1                    Salt
                        Pepper

Stir the milk and cornstarch together and beat in the egg yolks. Set aside. Brin
g the stock to boil in a 4 qt. soup pot and add the rice.
Cook, covered, until the rice is puffy and tender, about 25 min.
Remove the soup form heat, add milk and egg mixture, stirring carefully.  Contin
ue to cook for a moment until all thickens. Remove from the heat again and add t
he butter, chopped parsley, and lemon juice.  You may wish to add some grated le
mon peel as we
ll.

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