Title: Avgolemono Soup
Categories: Soup
Yield: 10 Servings
| 2 | c | Milk |
| 6 | | Egg yolks, beaten |
| 1/2 | c | Long grain rice |
| 1 | | Chopped parsley to taste |
| 1 | | Grated lemon peel (optional) |
| 2 | tb | Cornstarch |
| 2 | qt | Basic chicken stock |
| 1/2 | | Stick butter 1/8 lb |
| 1 | c | Fresh lemon juice |
| 1 | | Salt and pepper |
Stir the milk and cornstarch together and beat in the egg yolks. Set aside.
Bring the stock to boil in a 4 qt. soup pot and add the rice. Cook,
covered, until the rice is puffy and tender, about 25 min. Remove the soup
form 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, and lemon juice. You may wish to add some grated
lemon peel as well.