Avgolemono

1. 1

   In a medium saucepan, bring the stock to a boil.

2. 2

   Stir in the rice and cook until tender, about 8 to 10 minutes.

3. 3

   Meanwhile, beat the egg yolks and lemon juice together in a large bowl.

4. 4

   When the rice is tender, slowly ladle half of the hot broth into the yolks to temper them, whisking constantly.

5. 5

   Whisk the egg yolk mixture into the broth and place over low heat.

6. 6

   Cook, stirring constantly, just long enough to thicken the soup.

7. 7

   Do not boil.

8. 8

   Season to taste with salt and pepper.

No additional tips available.