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Avgolemono(Greek Egg & Lemon Soup) Recipe
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4 c Chicken Stock 1/4 c Uncooked Rice 1 Egg Yolk 1/2 Lemon, Juice Only 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.
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