Simple Avgolemono

Total Time: 45 mins Preparation Time: 10 mins Cook Time: 35 mins

Ingredients

• Servings: 4
• 900 ml chicken stock (preferably home made)
• 1/3 cup long grain rice
• 3 egg yolks
• 4 tablespoons lemon juice
• 2 tablespoons fresh parsley, chopped
• salt
• fresh ground black pepper

Recipe

• 1 bring stock to boil in large saucepan, turn down to a simmer and add the rice, cook for about 12 minutes or until rice is tender, season with salt and pepper.
• 2 whisk the egg yolks together and add half the lemon juice (2 tbsp). whisk to combine and keep whisking until smooth and bubbly. add a ladle of the hot liquid to the egg yolks and whisk inches.
• 3 remove soup from the heat and slowly add the egg mixture, whisking constantly. note: the soup must be removed from the heat in order not to curdle the eggs.
• 4 taste the soup and add the other 2 tbsp of lemon juice if necessary, stir in parsley and serve immediately.