Serves 6
Avgolemono (literally egg-lemon in Greek), combines lemon juice, eggs, and rice in a soothing, nourishing bowl.
1. In a large saucepan, combine the stock and rice. Bring to a boil. Lower the heat, cover the pan, and simmer for 15 minutes or until the rice is tender. Remove the pan from the heat.
2. In a medium bowl, beat the eggs until fluffy, then beat in the lemon juice. Slowly add about 2 cups of the hot soup to the egg mixture, whisking vigorously.
