Avgolemono Soupa
(Egg and Lemon Soup)
Serves 6



6 c. chicken broth
1/3 c. short grain rice or sm. soup noodles
Salt (to taste)
3 eggs, separated
Juice of 1 lg. Lemon
White pepper

Bring stock to boil. Add rice and salt to taste. Stir until stock returns to slow boil. Cover and simmer gently for 20
minutes or until rice or noodles are tender. (Skim during cooking if necessary). Beat egg whites in a bowl until stiff. Add
yolks and beat until light and creamy. Gradually beat in lemon juice. Ladle a quarter of the boiling soup into the eggs,
whisking constantly. Remove soup from heat and gradually add egg mixture, stirring vigorously. Keep stirring for 1
minute after egg mixture is added and adjust seasoning with salt and white pepper. Serve immediately.