Simple and quite delicious, this is a classic Greek soup made with chicken broth, lemon, egg and rice.
8 cups chicken broth
1/2 cup uncooked long grain rice
2 large eggs
2 medium lemons, juiced
1/2 teaspoon salt
- Bring chicken broth to a full boil in a stockpot. Gradually add rice, stirring constantly until boiling again. Reduce the heat, cover, and simmer until the rice is just tender, not mushy, about 12 to 14 minutes. Remove from the heat and keep warm while preparing the avgolemono.
- In a mixing bowl beat 2 eggs for 2 minutes. Continue to beat, gradually adding the juice from 2 lemons. Slowly add some of the hot broth to the egg/lemon mixture, beating steadily. Stir the mixture into the soup and cook over low heat, without boiling, until the soup thickens to coat a spoon. Add salt. Serve immediately.
Makes 8 servings.