Recipe - Greek Egg Lemon Soup

2 qt Chicken broth; strained
One half cup Raw long grain white rice
2 Whole eggs or egg yolks
2 Lemons; (juice only)
Salt

Bring the broth to a full boil in a soup kettle. Gradually add the rice,
stirring constantly until the broth boils again. Reduce the heat, cover,
and simmer until the rice is just tender, not mushy, 12 to 14 minutes.
Remove from the heat and keep warm while preparing avgolemono. Beat the
eggs for 2 minutes. Continue to beat, gradually add the lemon juice. Slowly
add some of the hot broth to the egglemon mixture, beating steadily. Stir
the mixture into the soup and cook over minimum heat, without boiling,
until the soup thickens to coat a spoon. Taste for salt, and keep warm
over hot water until ready to serve. Pass the pepper mill at the table for
additional zest.
(If desired, bitesized pieces of cooked chicken may be added to soup
before adding the rice).

Source: "The Food of Greece" by Vilma Liacouras Chantiles; Avenel Books,
New York, via Karen Mintzias ICooking

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini