Greek Egg and Lemon Fish Soup Recipe
Ingredients:
- 6-8 cups basic fish stock
- Flaked, cooked fish from fish stock (optional)
- 2 1/2 ounces short-grain rice
- Salt and freshly ground white pepper
- 2 eggs, separated
- 1 egg yolk
- Juice of 1 lemon
- Lemon slices or shredded lemon peel, to garnish
- Finely chopped parsley, to garnish
How to cook Greek Egg and Lemon Fish Soup:
- Bring the stock to the boil in a large saucepan. Add the unwashed rice and salt to taste and return to the boil. Partly cover and boil for about 20 minutes, until the rice is very tender-a grain should disintegrate when pressed.
- Add the cooked fish flesh retained from making the stock, if desired.
- Beat the egg whites in a bowl until stiff. Beat in the yolks, then most of the lemon juice. Beat in about 16 ounces of the boiling soup.
- Remove the saucepan from the heat and stir in the egg mixture. Taste, add the remaining lemon juice if necessary, and a good grinding of white pepper. Return to a low heat and stir for about 2-3 minutes – the soup will be frothy but only thicken slightly. Remove from the heat and keep stirring for about 2-3 minutes, until soup cools a little.
- Serve immediately, garnished with lemon and finely chopped parsley.
Notes:
The Greek Egg and Lemon Fish Soup recipe very easy to prepare and so good! The Greek name for this recipe is Psarosoupa Avgolemono.
This recipe for Greek Egg and Lemon Fish Soup serves/makes: 6
Main Ingredient: Various Fish
Preparation Method: Soup/Stew
Cuisine: Greek