Avgolemono (Greek Egg and Lemon Soup)
Yield: 4 Servings
4 c Chicken Stock 1/4 c Uncooked Rice 1 Egg Yolk 1/2 Lemon, Juice Only Bring the chicken stock to a boil in a stockpot. Add the rice. Reduce heat. Simmer until the rice is tender (about 20 minutes). Beat the egg yolk and lemon juice together in a separate bowl. Stir in 1/2 cup of the stock. Whisk the mixture back into the stockpot. Reheat but do not allow to boil. Serve.