MMMMM----- Recipe via Meal-Master (tm) v8.02
 
       Title: SOUPA AVGOLEMONO (Greek Egg-lemon Soup)
  Categories: Soups, Greek
       Yield: 6 servings
 
       2 qt Chicken broth; strained
     1/2 c  Rice
       2    Whole eggs or egg yolks
       2    Lemons; (juice only)
            Salt
 
   Bring the broth to a full boil in a soup kettle.  Gradually add the
   rice, stirring constantly until the broth boils again.  Reduce the
   heat, cover, and simmer until the rice is just tender, not mushy, 12
   to 14 minutes. Remove from the heat and keep warm while preparing
   avgolemono. Beat the eggs for 2 minutes.  Continue to beat, gradually
   add the lemon juice. Slowly add some of the hot broth to the
   egg-lemon mixture, beating steadily.  Stir the mixture into the soup
   and cook over minimum heat, without boiling, until the soup thickens
   to coat a spoon.  Taste for salt, and keep warm over hot water until
   ready to serve.  Pass the pepper mill at the table for additional
   zest.
 
      (If desired, bite-sized pieces of cooked chicken may be added to
   soup before adding the rice).
 
   :          Source:  “The Food of Greece” by Vilma Liacouras Chantiles
                            per Karen Mintzias
 
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