Avgolemono

Makes 6 servings

We enjoyed bowls and bowls of this velvety-smooth soup during our trip to Greece in 1976 after Richard’s graduation from law school. This version adds chicken to the traditional recipe.

ingredients

2 cups low-salt chicken broth
1 cup water
3 tablespoons fresh lemon juice
2 large eggs, lightly beaten
1 cup hot cooked long-grain rice
1/2 teaspoon salt
1/8 teaspoon white pepper
6 lemon slices

directions

1
Heat broth and water in a medium saucepan over medium-high heat. Gradually add hot broth mixture and lemon juice to eggs, stirring constantly with a whisk. Return egg mixture to pan. Cook over medium heat until slightly thick (about 15 minutes), stirring constantly. Remove from heat; stir in rice, salt and pepper. Ladle soup into each of 6 bowls; serve with lemon slices.
2
74/2/trace