Avgolemono (Egg and Lemon Soup)

Avgolemono (Egg and Lemon Soup)

Makes 6 (1-cup) servings. Recipe is from Costas Androulakis.

6 cups chicken broth

½ tsp. salt or to taste

½ cup rice

1 tsp. flour

¼ cup water

3 eggs

Juice of 2 lemons

Salt

1. In medium saucepan, bring broth to a boil. Add salt and rice. Bring to a boil the simmer until rice is tender, about 20 minutes.

2. Make a paste of the flour and water and slowly stir it into the broth and water.

3. Beat eggs with electric mixer until thick and light in color. Gradually add some of the hot broth to the beaten eggs, while constantly stirring, to temper them. Slowly add egg mixture and lemon juice alternately, by the spoonful, to the broth, while constantly stirring. Stir until mixture thickens slightly.

4. Stir in salt and taste. Add more lemon juice if desired.