Avgolemono (Greek Egg and Lemon Soup)

Recipe Ingredients

4 cups	948ml	Chicken stock
1/2		Lemon - juice only
1/4 cup	40g / 1.4oz	Uncooked rice
1		Egg yolk

Recipe Instructions

Bring the chicken stock to a boil in a stockpot. Add the rice. Reduce heat. Simmer until the rice is tender (about 20 minutes). Beat the egg yolk and lemon juice together in a separate bowl. Stir in 1/2 cup of the stock. Whisk the mixture back into the stockpot. Reheat but do not allow to boil. Serve.

Source:
Jeff Smith

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