I can´t think of anything more Greek than Avgolemono. Many dishes are cooked and served with this sauce of egg and lemon. You can also find it in the Turkish Youvalakia. I have prepared a soup from Avgolemono. A fresh and tasty soup that is creamy though light.

Preparation time: 20 minutes

difficulty: easy

Preparation:

Peel the carrot and cut into thin sticks. Add the rice wiht the carrot bits to a pot with the chicken stock and let it cook for 15 minutes. For the last 5 minutes add the peas.

Cut the cellerie into fine slices and put aside.

Seperate the egg yolks form the white. Beat the whites.

Whisk the yolk with the lemon juice in a bowl.

When the rice is cooked remove the soup from the heat and let it cool down a little bit. Take a cup of the soup and mix it with the yolk. Add the egg whites and mix under the yolk-soup mix. Now pour the mix into the soup. Return the soup onto the stove and heat it while stirring until the soup gets a pudding like consistance. No need to boil the soup though.

Season with salt and pepper and serve with a garnish of cellery.