Egg, Lemon, & Rice Soup (Soupa Avogolemno)

 Egg, Lemon, & Rice Soup (Soupa Avogolemno)

Ingredients:

8 C (2 qt) Chicken stock
2 Tbsp olive oil
1 med yellow onion, small dice
2/3 C uncooked white rice (I prefer basmati)
1/2 C lemon juice
5-6 eggs, beaten
Salt/Pepper to taste

Cooking Method:

• Sauté onion in large stock pan in olive oil until soft and translucent.  Add the uncooked rice and sauté until the rice starts to brown.  Season lightly with salt and pepper

• Add chicken stock to rice and onion.  Bring to a boil, reduce heat to low and simmer, partially uncovered, about 15 minutes until the rice is al dente.  Turn off heat but leave pot on hot burner.  Cover pot completely and let sit for 10-15 minutes.

• Whisking constantly, slowly add one cup of the hot chicken stock to beaten eggs to temper.

• Add tempered eggs to stock mixture, whisking constantly.  

• Cook over low heat for a few minutes until the soup thickens enough to coat the back of a spoon lightly.  Do not boil as the eggs might curdle.  Add salt and pepper to taste.  

• Enjoy!!!!