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Avgolemono (Greek Egg and Lemon Soup)

Avgolemono (Greek Egg and Lemon Soup) is a soups recipe made with Chicken Stock, Uncooked Rice, Egg Yolk, and Lemon Juice Only. Scale it up or down for the number of people at the table.

Ingredients

• 4 cup
• 1/4 cup
• 1
• 1/2

Method (preview)

1. 1

   Bring the chicken stock to a boil in a stockpot. Add the rice. Reduce heat.

2. 2

   Simmer until the rice is tender (about 20 minutes).

3. 3

   Beat the egg yolk and lemon juice together in a separate bowl.

4. 4

   Stir in 1/2 cup of the stock.

5. 5

   Whisk the mixture back into the stockpot. Reheat but do not allow to boil.

6. 6

   Serve.

7. 7

   From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini