Avgolemono (Greek Egg and Lemon) Soup |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 8 |
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from the New York Times: good when it's chilly outside or when someone isn't feeling well Ingredients:
2 quarts strong strained chicken broth |
1/2 cup raw rice |
4 eggs |
2 lemons, juice of |
Directions:
1. Bring the broth to a boil and add the rice.
2. Reduce the heat to medium/medium high and cook until the rice is tender, about 20 minutes.
3. Remove the broth from the heat.
4. Just before serving, beat the eggs with a beater until they are light and frothy.
5. Slowly beat in the lemon juice.
6. Dilute the eggs and lemon juice mixture with 2 cups of the hot broth, beating constantly until it is well-mixed.
7. Add the diluted egg-lemon mixture to the rest of the soup, beating constantly.
8. Bring ALMOST to the boiling point but DO NOT BOIL or the soup will curdle.
9. Serve immediately.
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