Avgolemono Soup
July 2nd, 2009
Ingredients
6 cups low-sodium chicken broth or vegetable broth
1/3 cup long-grain white rice
2 large eggs
3 tablespoons fresh lemon juice
1 scallion green, thinly sliced
Salt and ground black pepper, to taste
1 tablespoon dill, chopped
Directions
In a large saucepan, bring the broth to a boil over moderately high heat. Add the rice and salt. Reduce the heat and simmer, covered, until the rice is just tender, about 25 minutes. Whisk eggs together in a medium bowl until frothy. Bring the soup to a boil and slowly pour it into the eggs, whisking constantly so that the eggs do not curdle. Stir in lemon juice, and then quickly chill in an ice bath, stirring occasionally until cold. Stir in scallion, dill and salt and pepper to taste.