Avgolemono

So... about 11 years ago we were living in Southeast Georgia. We discovered this little Greek restaurant that was fabulous. They served a soup that has become a favorite - but I have always been intimidated by the recipe. I was on a website and found another recipe for this soup and decided to give it a try.

4 cups chicken broth
1/4 cup plus 2 tablespoons long-grain white rice
3 large eggs
3 tablespoons lemon juice

Bring the chicken broth to a boil in a medium-sized saucepan.

Stir in rice and simmer over low heat partially covered, until it is tender but still firm, about 10 - 12 minutes.

Whisk together the eggs and lemon juice until very smooth. Whisk a couple of ladles of the hot broth into the egg then vigourously whisk the eggs back into the saucepan of soup. Switch to a wooden spoon and stir the soup over low yeat until it thickens enough to coat the spoon, which should only take a minute. (this took several minutes - maybe I had the heat lower than necessary) Do not let it come close to a simmer or it might curdle.

Remove it from the heat - the soup will thicken a little more as it sits for the next minute. Season with salt and pepper and serve immediately.

Serves 4

OK - so...I love lemon - and tart and salty - so I added much more lemon juice than the recipe calls for. This is an unusual soup - but so heart warming and a comfort soup - especially when feeling cold and under the weather. It is a little unusal - but come on - give it a try!!! It might just become your new favorite too. Let me know.