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AVGOLEMONO (CHICKEN-LEMON SOUP)
The perfect start to
any meal, or wonderful with bread and a salad!
4 cup Chicken Stock
1 tablespoon fresh lemon juice
1/4 teaspoon lemon zest
1/2 cup
brown rice (cooked)
4 egg yolks, slightly beaten
black pepper, fresh
ground
nutmeg, ground
Heat stock in 2 qt. saucepan until it is
steaming.
In separate bowl, whisk 1/4 cup of stock into egg yolks, then
quickly whisk mixture back into stock Stir in lemon juice and zest. Add rice
and heat.
Heat gently, stirring occasionally, until steaming, 2-3
minutes.
Pour into serving bowls and sprinkle with pepper and nutmeg if
desired.
