Avgolemono Soup

Title: Avgolemono Soup
Categories: None
Yield: 1 Servings

6 c Chicken stock
1/3 c Uncooked rice
4 Egg yolks
Salt
1 tb Grated lemon rind
3 tb Fresh lemon juice

Bring stock to a boil. Add rice and cook about 20 minutes, until it is
tender. Reduce heat to low. In a bowl, beat the egg yolks with the lemon
rind, lemon juice, and salt. Pour about 1/2 cup of the broth into the egg
mixture, then pour it back into the broth, stirring constantly. Simmer for
about 5 minutes over low heat, until slightly thickened. Serves 6-ish.

Posted to JEWISH-FOOD digest V97 #316 by raab on
Dec 04, 1997