Papou's Greek Soup

In a large pot, add chicken broth and celery and bring to a boil, season broth to taste with Greek Seasoning.

In a fine sieve strainer, rinse rice under cold running water for about 1 minute until water runs clear. This removes some of the starch from the rice so that it doesn’t become sticky in your soup. Add rinsed rice to broth and cook over med. heat until rice is tender, stirring occasionally.

Meanwhile, separate eggs with yolks in a small bowl and egg whites in a very large mixing bowl. I use my Kitchen Aid mixing bowl. Whip whites with a mixer or your Kitchen Aid until you achieve very soft peaks, just barely beyond the frothy stage . Set egg whites aside. Add the juice of 2 lemons to the egg yolks and mix well with a fork.

Once rice is tender, turn off heat and let the broth cool for about 30 minutes. This is important so that when you add the eggs to the broth, it doesn’t curdle into scrambled eggs. When broth is cool, laddle broth, leaving rice in bottom of pot, into your egg whites, mixing on medium speed until all broth has been incorporated. Add egg yolk mixture to the broth and egg whites and mix again on medium speed until soup is completely combined and has a creamy light yellow appearance. Return all soup back to the soup pot and reheat until hot, stirring often. Serve immediately. If you have leftovers the next day, you may need to add a little water, as soup tends to thicken overnight.