Avgolemono (Egg Lemon) Soup

• 4 c chicken stock, well salted
• 2 Tb lemon juice
• 1 c rice, cooked
• 4 lg egg yolks, slightly beaten
• black pepper

1. Heat stock in a saucepan until steaming.
2. Stir in lemon juice.
3. Add rice and heat.
4. Whisk 1/4 cup of stock into egg yolks, then quickly whisk mixture back into stock.
5. Heat gently, stirring occasionally until steaming, 2-3 min.
6. Pour into serving bowls and sprinkle with pepper.

I tripled the recipe and added some cut up chicken breast meat (about 1 piece).

Contributed by Sue Crosby