Avgolemono
Serves 4
No Count Recipe
Full Choice 1 pt per serving
1.1 litre chicken stock
40g rice, uncooked
2 eggs
juice of 1 large lemon
salt & pepper
Bring the stock to the boil and add the rice,
simmering in a partially covered pan for 15 mins.
In a large bowl, whisk eggs until thick, beat
in lemon juice. Gradually add 300ml of the hot stock to the egg mixture,
whisking well after each addition. Slowly stir this into the pan of stock,
cooking over a very low heat until the soup is smooth and thickened. It
MUST NOT BOIL.
Season and serve, hot or cold
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