Recipe#6664

Title: Avgolemono (Egg-Lemon Soup)

Source:  "The Food of Greece" by Vilma Liacouras Chantiles per Karen Mintzias
From: Lise Waring
Date: Fri Dec 08 07:42:10 PST 1995

      Yield: 6 servings
      2 qt Chicken broth; strained
    1/2 c  Rice
      2    Whole eggs or egg yolks
      2    Lemons; (juice only)
           Salt
  Bring the broth to a full boil in a soup kettle.  Gradually add the
  rice, stirring constantly until the broth boils again.  Reduce the
  heat, cover, and simmer until the rice is just tender, not mushy, 12
  to 14 minutes. Remove from the heat and keep warm while preparing
  avgolemono. Beat the eggs for 2 minutes.  Continue to beat, gradually
  add the lemon juice. Slowly add some of the hot broth to the
  egg-lemon mixture, beating steadily.  Stir the mixture into the soup
  and cook over minimum heat, without boiling, until the soup thickens
  to coat a spoon.  Taste for salt, and keep warm over hot water until
  ready to serve.  Pass the pepper mill at the table for additional
  zest.
     (If desired, bite-sized pieces of cooked chicken may be added to
  soup before adding the rice).