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Posted by on Aug 10, 2007 in International Soups, Non-vegetable Soups | 0 comments

Greek Avgolemono Soup

Serves 6
• 6 cup chicken broth
• 1/2 cup pasta, uncooked
• 3 eggs
• 3 tbsp lemon juice
• 1 tbsp butter
• 2 tbsp fresh mint
1. Boil the broth, add pasta, simmer for 5 minutes.
2. Meanwhile, combine eggs with lemon juice, and beat until frothy.
3. Stir in about 1 cup of hot broth, and then pour the egg-lemon-broth mixture slowly into the broth and pasta.
4. Cook about 2 minutes or until soup thickens (do not boil).
5. Season with salt & pepper to taste, and stir in butter.
6. Serve immediately, garnished with crushed mint.

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