Love for Food

One of my favorite things to order at my local diner is Greek Lemon Soup. Greek Lemon Soup, or Avgolemono, popped into my head as I was thinking about dinner last night. Despite the heat I wanted soup. Something about the lightness of this soup or brightness of the lemon reminded me of summer. I found the recipe on eHow.com; but all of the recipes I looked at were exactly the same. I was pleased by the few ingredients - most of which are household staples. I spent about five minutes of active time making this soup, which was a savior after a long day at work. I was worried that the egg would curdle, but did not have any issues. The taste is creamy and a bit tart. (Use two lemons if you care for a less tart version.) I ate it plain but it would be great with some chicken and veggies to make it a complete meal. Ingredients: Serves Six 3 lemons (juice of)
3 egg yolks
1/2 cup rice
6 cups chicken broth
parsley (garnish)
salt and pepper

Method:

• Bring the chicken stock to a boil and add rice, reduce to a simmer and cook for 25 minutes (till rice is done).
• Turn off heat and ladle a small amount into another bowl, while whisking continuously.
• Mix the small bowl of liquid into the large pot and mix well.
• Heat the pot on med/low (not boiling) for about ten minutes.
• Garnish with parsley.