Egg and Lemon Fish Soup (Psarosoupa Avgolemono)
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
6 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
1.4 litres/2-1/2 pints basic fish stock 70g/2-1/2 oz short-grain rice salt
flaked, cooked fish from fish stock (optional) 2 eggs, separated 1 egg yolk
juice of 1 lemon freshly ground white pepper lemon slices or shredded lemon peel, to garnish
finely chopped parsley, to garnish



1 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.
2 Add the cooked fish flesh retained from making the stock, if desired.
3 Beat the egg whites in a bowl until stiff. Beat in the yolks, then most of the lemon juice. Beat in about 450ml/16 fl oz of the boiling soup.
4 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.

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