Fish soup with egg and lemon sauce

Fish soup with egg and lemon sauce

Αccent: 
Psarossoupa Avgolemono
Title in Greek: 
Ψαρόσουπα με αυγολέμονο
Recipes Categories: 
Fish soup with egg and lemon sauce
Preparation Time: 
20 minutes
Serves: 
6
Ingredients: 

3Ibs large fish
2-3 tomatoes (optional)
1/2 teacup olive oil
1 bay leaf
1/2 teacup rice, washed and strained
1 medium onion, sliced
1 carrot, sliced
2 eggs
Celery
The juice of 2 lemons 
 

Cooking Time: 
about 1 hour
Cooking Directions: 

- Clean and wash the fish.
- Cut it into big pieces (or leave it whole) and season it with salt.
- In a pot, bring 7-8 teacups of water to the boil.
- Drop into the boiling water the vegetables, the olive oil, the bay leaf, salt and pepper.
- Cook them for about half an hour, carefully add the fish and continue cooking for a further 15 minutes.  - Take the fish out with a slotted spoon on to a platter.
- Strain the broth in case of little bones.
- Place the vegetables and the broth in a liquidizer and blend.
- Return the soup, i.e. the mashed vegetables and stock, to the heat.
- When it begins to boil, add the washed and strained rice and cook for about 20 minutes.
- Remove the pot from the fire.
 Make en egg and lemon sauce («avgolemono») as follows:
- Beat the eggs and lemon juice.
- Start adding tablespoons of the soup beating at the same time.
- Pour the prepared egg and lemon sauce into the soup stirring slowly all the time.

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