AVGOLEMONO SOUP

 INGREDIENTS:

6 cups chicken broth                                                                                             

1/3 cup long grain rice

1 tsp salt - or to taste

3 whole eggs, room temperature

1/4 cup FRESH lemon juice, about 2 lemons

*May add 2 cups diced, cooked chicken at the end

DIRECTIONS:

Combine broth, rice, and salt in a large saucepan and bring to a full boil over high heat.

Reduce heat to simmer; Cover and cook until rice is tender, about 15 minutes.  

Remove pan from heat.

In a medium bowl, whisk eggs until pale yellow and fluffy.

Whisk in lemon juice.

SLOWLY ladle about 2 cups of chicken broth, 1 cup at a time, drizzling into the egg-lemon mixture while whisking vigorously.

Pour the tempered egg mixture back into the rest of the soup and whist until slightly thickened.

Cool to room temperature, then refrigerate until icy cold, several hours or overnight.

Soup will thicken as it cools.

Stir before serving, add chopped scallions and parsley if desired.

Serve with toasted, crusty bread for dipping.

**Recipe from 4 Seasons Breeze Magazine