Slow Cooker Avgolemono Soup

2015-12-08
  • Servings : 4
  • Prep Time : 10m
  • Cook Time : 2:00 h
  • Ready In : 2:10 h

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Slow cooker Avgolemono soup. This is delicious Greek lemon soup cooked in slow cooker.

Ingredients

  • 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

Method

Step 1

Pour chicken stock into slow cooker. Cover and cook on high0heat setting for 30 minutes or until bubbled.

Step 2

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.

Step 3

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.

Step 4

Slow pour egg mixture to the soup in slow cooker,stirring all the time. The soup will thicken slightly and turn a pretty yellow.

Step 5

Taste and add more lemon juice and seasoning if necessary. Stir in finely chopped parsley and serve immediately.

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