Recipe - Avgolemono Soup

6 cup Chicken stock
1/3 cup Uncooked rice
4 Egg yolks
Salt
1 tablespoon Grated lemon rind
3 tablespoon Fresh lemon juice

Bring stock to a boil. Add rice and cook about 20 minutes, until it is
tender. Reduce heat to low. In a bowl, beat the egg yolks with the lemon
rind, lemon juice, and salt. Pour about One half cup of the broth into the egg
mixture, then pour it back into the broth, stirring constantly. Simmer for
about 5 minutes over low heat, until slightly thickened. Serves 6ish.

Posted to JEWISHFOOD digest V97 #316 by raab raab.ranch@sympatico.ca on
Dec 04, 1997