Greek Egg & Lemon Soup (Avgolemono)

Ingredients

• 3 quarts chicken stock
• 1 cup rice
• 2 lemons, juice of, strained
• 6 large egg yolks
• white pepper & salt to taste
• cream if desired

Method

• Bring the stock to a boil. Add rice and cook for about 20 minutes.
• Whisk the juice with the egg yolks until slightly thickened. Temper egg mixture with some of the stock. Add slowly back into the simmering stock, stirring with a wooden spoon while doing this. Cook until slightly thickened. Season to taste. Add cream if desired.

Notes

• SERVINGS: 12
• SOURCE: Apple Charlotte