Chervil Avgolemono

1. 1

   Cook both amounts of rice in the broth just until tender (10-12 minutes).

2. 2

   Whisk the eggs and lemon juice together and add some of the hot stock (3/4 C) slowly, while whisking.

3. 3

   Whisk this mixture back into rice and broth and stir constantly with a wooden spoon over LOW heat, just until it begins to thicken (only a minute, or so).

4. 4

   Remove from heat.

5. 5

   Soup should be smooth and glossy.

6. 6

   Add chervil, season and serve right away.

7. 7

   ***This soup mustn't simmer/boil or the eggs will scramble.

8. 8

   If you must keep it warm for a while before serving-- use a double boiled method (like for melted chocolate).

* Per serving · 4 servings · Values may vary.

No additional tips available.