Avgolemono

1. 1

   Put the stock in a large, deep saucepan or casserole and turn the heat to medium-high.

2. 2

   When it is just about boiling, turn the heat down to medium so that it bubbles but not too vigorously.

3. 3

   Stir in the rice and cook, stirring occasionally, until the rice is cooked, about 20 minutes.

4. 4

   Season with salt and pepper and add the tomatoes if youre using them; turn the heat under the soup to low.

5. 5

   Use a whisk to beat the eggs in a bowl with the lemon zest and juice; still beating, add about 1/2 cup of the hot stock.

6. 6

   Gradually add about another cup of the stock, beating all the while.

7. 7

   Pour this mixture back into the soup and reheat, but under no circumstances allow the mixture to boil.

8. 8

   Taste and adjust the seasoning, adding salt, pepper, or lemon juice as necessary.

9. 9

   Garnish and serve.

10. 10

    When you use eggs to thicken a sauce or stew, you keep the heat low to gain a smooth, creamy result.

11. 11

    In egg drop soup, whether it is Chinese or Italian or Greek, you do just the oppositekeep the heat relatively high so the eggs cook in shreds, or curds.

12. 12

    The result is lightning-fast soup of real substance.

* Per serving · 4 servings · Values may vary.