Avgolemono Greek Egg and Lemon Soup

Categories: Soup- Stew- Chowder- Chili

Ingredients

• 4 cups chicken broth
• 1/4 cup long grain white rice
• 4 egg yolks
• juice of 1 lemon
• salt and ground white pepper, to taste
• flat-leaf parsley, for optional garnish

Directions

1. Bring the broth to simmer in a pot. Add the rice and cook until tender, about 15 minutes.

2. In a mixing bowl, whisk the egg yolks until thick and pale. Whisking constantly, slowly drizzle in the lemon juice, whisking until frothy.

3. Reduce heat on broth-rice pot to low.

4. Gradually ladle the hot broth-rice mixture into the egg yolk mixture, whisking constantly. When about half to three quarters of the broth mixture has been whisked into the yolk mixture, whisk the you-mixture into the remaining broth mixture in the pot. Cook over low heat just until heated through. Do not let mixture boil. Season to taste with salt and pepper. Serve immediately garnished with parsley if desired.

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