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Title: Avgolemono Soup (Egg and Lemon Soup)
Yield:6 servings
Category:Soups/stews, Greek
Rating:
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6 c Rich chicken stock 1/3 c Rice (not instant)
3 Eggs, well beaten 1/3 c Strained lemon juice

In a large sauce-pan bring to a boil the 6 cups of broth. Add the rice and
simmer for about 20 minutes until tender. Reduce the heat and barely
simmer. in a mixing bowl beat the eggs until they are light and frothy and
stir in the lemon juice. Slowly add 2 cups of the broth to the mixing
bowl, beating constantly. Stir the mixture gradually into the remaining
broth. Reheat the soup before serving, but do not let it boil.

Posted by Jerry Tretiak. Courtesy of Fred Peters.

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