Slow Cooker Avgolemono Soup
- Servings : 4
- Prep Time : 10m
- Cook Time : 2:00 h
- Ready In : 2:10 h
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- 3 ¾ cups boiling chicken stock
- 2 oz (60 g) easy-cook white rice
- 3 egg yolks
- 2-4 tablespoons freshly squeezed lemon juice
- 2 tablespoons finely chopped fresh parsley
- salt and freshly ground black pepper to taste
Pour chicken stock into slow cooker. Cover and cook on high0heat setting for 30 minutes or until bubbled.
Stir in easy-cook rice,cover and cook for a further 45 minutes,or until rice is tender. Season to taste with salt and black pepper. Turn off slow cooker,open and set aside for 5 minutes.
In a small mixing bowl,whisk egg yolks,then add 2 tablespoons lemon juice,whisking constantly until smooth and bubbly. Add a ladleful of hot soup to the egg mixture,whisking continuously.
Slow pour egg mixture to the soup in slow cooker,stirring all the time. The soup will thicken slightly and turn a pretty yellow.
Taste and add more lemon juice and seasoning if necessary. Stir in finely chopped parsley and serve immediately.