Chicken and Rice Avgolemono Soup
Ingredients:
2 litres chicken stock
½ cup rice
2 egg yolks
Juice of 1 lemon
Method:
Bring the chicken stock to boiling point, add the rice and cook gently for about 15 minutes.
To finish off the soup you have to make the egg and lemon mixture.
Slightly beat the egg yolks.
Add some of the soup into this mixture and mix well.
Gradually add some of this mixture into the soup and mix well.
Alternate with putting some of the lemon juice into the soup as well.
Use up all of the egg mixture and the lemon juice.
Cook gently so as it does not curdle.
The soup should be a little thicker.
