Soupa Avgolemono ( Greek Egg-lemon Soup)
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6 servings
2 qt Chicken broth; strained
1/2 c Raw long grain white 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). Source: "The Food of Greece" by Vilma
Liacouras Chantiles; Avenel Books, New York.
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