Hookery Cookery Home > Greek Recipes > Fish Soup with Egg and Lemon Sauce (Psarossoupa Avgolemono) Serves 5-6
Description/Notes:
a memorable fish and vegetable soup enhanced with a piquant egg and lemon sauce
Ingredients:
Cooking Instructions:
- Cut the cleaned fish into large pieces and season with salt
- Pour 7-8 teacups of water into a pot and bring to the boil
- Put the vegetables, bay leaf, olive oil, salt and pepper into the boiling water
- Cook the vegetables for about an hour then carefully add the fish and cook for a further 15 minutes
- Remove the fish with a slotted spoon on to a plate then strain the broth to make sure there are no little bones in it
- Place the broth and the vegetables in a liquidizer and blend
- Pour the liquidized soup into a pan and bring gently to the boil, add the rice and cook for a further 20 minutes
- Beat together the eggs and lemon juice then add spoonfuls of the soup, beating continuously
- Pour the egg and lemon sauce into the soup, stirring slowly then serve in warmed bowls
- The fish can ,if desired, be served on a separate platter