Avgolemono (Greek Lemon Soup)

This is the classic Greek Lemon Soup, smooth and delicious. It's very quick and easy to make, but be sure to follow the mixing instructions or the eggs may curdle. I like to use Swanson's reduced sodium chicken broth as the base. If you make your chicken stock from scratch, that's even better, but be sure to strain it well, as this is supposed to be a very smooth soup.

6 cups strong chicken broth
1/2 cup uncooked white rice
salt
1 egg
2 egg yolks
1/4 cup lemon juice

Bring chicken broth to a boil. Add rice and cook until soft. Season to taste with salt.

Beat together the egg, egg yolks and lemon juice until frothy. Add a small amount of hot soup to the egg mixture, stir, then return to the remaining soup, stirring constantly.

Bring to a gentle boil, then remove from heat and let stand a few minutes before serving.

Serves 6.

Courtesy of Virtuous Recipes.