Greek egg lemon soup Recipe

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Greek egg lemon soup

Artist:	_	Yield:	6
Categories:	Eastern European, Fruits, Greek, Lemon, Soups & Stews	Rating:	0
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Ingredients:

2	quart	Chicken broth, strained
1/2	cup	Raw long grain white rice
2		Whole eggs or egg yolks
2		Lemons, (juice only)
		-Salt

Procedures:

1	Bring the broth to a full boil in a soup kettle.
2	Gradually add the rice, stirring constantly until the broth boils again.
3	Reduce the heat, cover, and simmer until the rice is just tender, not mushy, 12 to 14 minutes.
4	Remove from the heat and keep warm while preparing avgolemono.
5	Beat the eggs for 2 minutes.
6	Continue to beat, gradually add the lemon juice.
7	Slowly add some of the hot broth to the egg-lemon mixture, beating steadily.
8	Stir the mixture into the soup and cook over minimum heat, without boiling, until the soup thickens to coat a spoon.
9	Taste for salt, and keep warm over hot water until ready to serve.
10	Pass the pepper mill at the table for additional zest.
11	(if desired, bite-sized pieces of cooked chicken may be added to soup before adding the rice).