Avgolemono Soup (Egg And Lemon Soup) - cooking recipe

Ingredients

6 cups chicken stock
1/2 cup short grain rice
1/2 cup chopped flat-leaf parsley
2 None eggs
1/2 None lemon, juiced

Preparation

Bring the stock to a boil in a large saucepan. Add the rice and simmer for 10 mins or until the rice is just cooked. Season to taste and add the parsley.
Meanwhile, whisk the eggs in a medium bowl until frothy. Gradually add half of the juice and a ladleful of the warm stock. Return to the soup and stir vigorously until the soup thickens. Remove from the heat before the yolks curdle. Taste for seasoning and sharpness; add the remaining lemon juice as desired. Serve immediately.
TIP: To make a heartier soup, just add 2 cubed chicken breasts along with the rice.