Soupa avgolemono ( greek egg-lemon soup)

Yield: 6 Servings

Ingredients:

2 qt Chicken broth; strained
1/2 c Raw long grain white rice
2 Whole eggs or egg yolks
2 Lemons; (juice only)

Instructions:

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).