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AVGOLEMONO SOUP
3 quarts chicken stock, boiled down to 9 cups
2/3 cup rice
1.5 tsp. salt
1/4 cup lemon juice (from about two lemons)
3 Tbsp. chopped fresh parsley
1/4 tsp. fresh-ground black pepper
4 eggs.
--In a large saucepan, bring the stock to a boil over moderately
high heat. Add the rice and salt. Reduce the heat and simmer,
covered, until the rice is just tender. (About 25 minutes.)
--Add lemon juice, parsley, and pepper [note: i added the juice
of an additional half-lemon and extra pepper
--In a large bowl, whisk the eggs until frothy. Bring the soup
to a boil, and slowly pour it into the eggs, whisking constantly
so that the eggs don’t curdle. Serve at once.
notes from mko: You can also "temper" the eggs by adding 2-3 ladlefulls
of broth to the eggs as described above, and then stirring that
mix into the soup. If you’re reheating, do it over medium heat,
and stir constantly.
Recipe from Food & Wine.
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