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  Chicken Soup -- Kotosoupa
  Chick-Pea Soup -- Revithia Soupa
  Easter Soup -- Mayiritsa
  Egg and Lemon Fish Soup -- Psarosoupa Avgolemono
  Egg and Lemon Soup -- Soupa Avgolemono
  Fish Soup -- Psarosoupa
  Lentil Soup -- Fakes Soupa
  Shrimp Soup -- Soupa me Garides
  Tomato Soup
  White Bean Soup -- Fasolia Soupa
  Yellow Split Pea Puree -- Fava
   

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Egg and Lemon Soup -- Soupa Avgolemono
 
Ingredients
2 -3 Eggs
 Broth
1 -2 lemons Lemon Juice
 
Preparation

Egg and lemon sauce us the most usual way for making a typical Greek soup. To make the soup, use 2 or 3 eggs, or only the egg yolks. The most sensitive part of an egg is the white, because heat cooks it much more rapidly than egg yolks. To avoid this problem, work as follows. Prepare a simple soup, a bouillon broth, for example. Remove from the fire and let stand. Squeeze the juice of 1-2 lemons. Beat the eggs in a bowl, slowly adding the lemon juice. Take one ladleful of broth from the soup and add to the beaten eggs. Beat well with a fork and gradually pour the mixture into the soup, stirring constantly. If desired, add 1 tablespoon of flour to the beaten eggs. The egg yolks can be beaten separately from the white, combining them afterwards to add to the soup, stirring all the while.

 


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