Easy Avgolemono Soup

Since I was a child, I have gone to Greek town in Chicago and have always had lemon soup. After years of trying to copy the recipe, we accidentally stumbled on this simple but amazing recipe.

Step: 1

In a medium sauce pan combine soup and milk. Heat through while whisking.

Step: 2

In a small sauce pan boil 1 cup water and uncooked rice. Reduce heat and simmer 20 minutes, or until tender.

Step: 3

Add rice to soup and cook until heated through. Add lemon juice in small increments until a subtle lemon taste develops. Serve warm.

Per Serving: 390 calories; protein 12.1g; carbohydrates 57.7g; fat 12.1g; cholesterol 24.4mg; sodium 1064mg.

The name of “stew” can refer to both a food and a make dishes method. Stewing makes slowly cooking piece of meat, raw fruit or beans in a tastefull water based . It’s similar to braising, but it makes have a few notable differences. The raw animal vested is chopped into few of pieces but of being processing menu whole , and the water based material all of it covers the essential in a stew as different to a braise’s halfway full . When meat or raw fruit are cooked using this method, the resulting dish is called stew.

Stew has a perception for being a rib-sticking meal that comfortable you up on a freezing , winter day. It’s true ; a bowl of old menu of beef stew can make warming featured food , but stew’s comfort factor more than a way beyond preserving you from the chill . It’s all about those soft and chunks of food and vegetables, swimming in a thick, ultra-rich gravy. The way they come together make the ultimate comfort food, no matter the weather.