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KIRO-TV Greek Lemon (Avgolemono) Soup

April 30, 2010

Seattle opened my eyes to a lot of different cuisines, not to mention the most incredible vegetables and seafood. Greek and Mediterranean made the top of my list when I got the chance to eat in a kitchen other than mine.

During my time as the Food Services Manager for KIRO-TV, I tweaked the menu to offer healthier options and, to make up for that, I baked fresh oatmeal chocolate chip cookies every afternoon at 4. I saw it as a public service.

Here’s one of the station’s sell-out soups:

6 c homemade chicken stock
1/3 c brown rice
3 eggs
1/3 c. fresh lemon juice
1 1/2 TBL chopped fresh dill or parsley
s & white pepper
Lemon slices for garnish

In 2 qt saucepan, bring stock to a boil. Stir in rice, reduce hear to low. Cover and cover until the rice is done, about 20 minutes.

Beat eggs until thickened. Beat in lemon juice.

Turn off heat under saucepan.

Drizzle 1 cup of hot broth into egg-lemon mixture while beating, then gradually add egg mix to sauce pan. Stir until mixture is smooth. Season and garnish.

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