Serves 6
Avgolemono (literally egg-lemon in Greek), combines lemon juice, eggs, and rice in a soothing, nourishing bowl.
| 6 | cups chicken stock |
| 1/4 | cup long-grain white rice |
| 3 | eggs |
| 1/4 | cup lemon juice |
| 1 | lemon, thinly sliced |
1. In a large saucepan, combine the stock and rice. Bring to a boil. Lower the heat, cover the pan, and simmer for 15 minutes or until the rice is tender. Remove the pan from the heat.
2. In a medium bowl, beat the eggs until fluffy, then beat in the lemon juice. Slowly add about 2 cups of the hot soup to the egg mixture, whisking vigorously.
3. Stir the egg mixture into the remaining soup. Return the soup to low heat. Continue whisking until the soup thickens slightly, but do not let the mixture boil. Ladle into bowls and garnish each one with a slice of lemon. - Adapted from "1001 Foods to Die For"
© Copyright 2008 Globe Newspaper Company.
