Egg Lemon Sauce (or Soup)
Avgolemono

Recipe By : Judi IslandGirl
Serving Size : 4 Preparation Time :0:30
Categories : Eggs, Ethnic & Holiday,
Sauces & Coatings, Soups & Broths

Amount Measure Ingredient -- Preparation Method
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1 pint chicken stock
3 tablespoons fresh lemon juice
3 whole eggs
salt
black pepper
paprika -- optional

Bring chicken stock to a boil, then reduce to a simmer.

Beat eggs with lemon juice until thick. Beat in 1/4 cup hot chicken stock.

Over low heat, slowly beat egg mixture into chicken broth. Cook two to three minutes, until soup thickens slightly. Be very careful not to boil.

Season to taste and serve at once.

Source:
"Family Favorites e-cookbook (Elizabeth Powell)- modifications"
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Per Serving (excluding unknown items): 63 Calories; 3g Fat (54.3% calories from fat); 5g Protein; 2g Carbohydrate; trace Dietary Fiber; 140mg Cholesterol; 1115mg Sodium. Exchanges: 1/2 Lean Meat; 0 Fruit; 1/2 Fat.

NOTES : fat 54%, carbs 13%, protein 33%

Serving Ideas : Garnish with chopped fresh mint leaves (optional). Great sauce for Stuffed Grape Leaves (Dolmades).