Avgolemono Soup

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Recipe

Ingredients

4 cups	chicken broth
1/4 cup	long-grain white rice
2	eggs
1	lemon, juiced
—	salt to taste
—	freshly ground black pepper to taste
1 tablespoon	chopped fresh dill (optional)

Instructions

1. 1 In a medium saucepan, bring the chicken broth to a boil over medium-high heat.
2. 2 Add the rice to the boiling broth and reduce the heat to medium-low.
3. 3 Simmer the rice until it is tender, about 15-20 minutes.
4. 4 In a medium bowl, whisk the eggs until frothy.
5. 5 Gradually whisk in the lemon juice until combined.
6. 6 Slowly add a ladleful of hot broth into the egg and lemon mixture, whisking continuously to temper the eggs.
7. 7 Repeat with another ladleful of broth, whisking constantly.
8. 8 Once tempered, slowly pour the egg-lemon mixture back into the saucepan, stirring constantly to prevent curdling.
9. 9 Continue to cook the soup over low heat, stirring gently, until it thickens slightly, about 3-5 minutes. Do not let it boil.
10. 10 Season the soup with salt and freshly ground black pepper to taste.
11. 11 Serve hot, garnished with chopped fresh dill if desired.