Avgolemono Soup (Greek Egg and Lemon Soup)
(6 to 8 servings)
2 quarts strong, strained chicken stock
1/2 cup rice
4 eggs
Juice of 2 lemons
Bring stock to a boil and add rice. Cook until rice is tender, about 20 minutes.
Remove stock from heat. Just before serving, beat eggs with a rotary beater until light and frothy. Slowly beat in lemon juice and dilute mixture with 2 cups of the hot soup, beating constantly until well mixed.
Add diluted egg-lemon mixture to rest of soup, beating constantly. Bring almost to the boiling point, but do not boil or soup will curdle. Serve immediately.
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