Psarosoupa Avgolemono
Fish Soup in creamy lemon sauce Servings: 6 Credits: Eat Greek Tonight

Psarosoupa Avgolemono Ingredients
Order	Quantity		Ingredient	Alternative	Notes
	1125	mL	Broth ( Fish )
	1-2	Pinch	Pepper		To Taste
	375	mL	Rice
	2-3	Pinch	Salt		To Taste
	1	Medium	Sea Bass		Approx 600gr

Psarosoupa Avgolemono Ingredients
Order	Quantity		Ingredient	Alternative	Notes
	4 1/2	Cup	Broth ( Fish )
	1-2	Pinch	Pepper		To Taste
	1 1/2	Cup	Rice
	2-3	Pinch	Salt		To Taste
	1	Medium	Sea Bass		Approx 600gr

Psarosoupa Avgolemono Directions Boil the fish until done, remove but keep warm. Add the rice to the fish stock and boil for 20 minutes. Add the salt and pepper and remove pot from the heat. Add the avgolemono mixture to the remaining fish stock, stirring well. Serve immediately with pieces of the sea bass.

Psarosoupa Avgolemono Also Require

Avgolemono Sauce Slowly add a little fish stock to the egg mixture, stirring continuously.. Avgolemono Sauce Ingredients Order Quantity Ingredient Alternative Notes 250-500 mL Broth ( Vegetable )     2 Whole Egg ( Whole )     1 A Little Flour ( All Purpose )     1 Whole Lemons   Squeezed  1 Whole Onions ( White )     Avgolemono Sauce Ingredients Order Quantity Ingredient Alternative Notes 1-2 Cup Broth ( Vegetable )     2 Whole Egg ( Whole )     1 A Little Flour ( All Purpose )     1 Whole Lemons   Squeezed  1 Whole Onions ( White )     Avgolemono Sauce Directions Mix a little flour with the lemon juice. Add the eggs and beat well. Slowly add the broth while continuing to beat. Pour and mix the avgolemono sauce into your food. Remove from heat before the sauce thickens.