Avgolemono Soup (Greek Egg-Lemon Soup) - cooking recipe

Ingredients

2 cups milk
2 tablespoons cornstarch
6 egg yolks, beaten
2 quarts chicken stock
1/2 cup long grain rice
1/4 cup butter
chopped parsley
1/2 cup fresh lemon juice (or more to taste)
1 lemon, rind of, grated
salt and pepper

Preparation

Stir the milk and cornstarch together and beat in the egg yolks.
Set aside.
Bring the stock to boil in a 4 quart soup pot and add the rice.
Cook, covered, until the rice is puffy and tender, about 25 min.
Remove the soup from heat, add milk and egg mixture, stirring carefully.
Continue to cook for a moment until all thickens.
Remove from the heat again and add the butter, chopped parsley, lemon juice, and finely grated lemon peel.
Note: the amount of lemon juice in this recipe has been halved from its original 1 cup amount.
(An adopted recipe.)