Avgolemono (Greek Egg and Lemon Soup)
|Chicken stock||1 1⁄2 Cup (24 tbs)|
|Long grain rice/Vermicelli / other pasta||1⁄2 Cup (8 tbs)|
|Lemons juice||2 Small|
|Freshly ground black pepper||To Taste|
1 Bring the chicken stock to a boil. Add the rice, vermicelli or pasta and simmer for 15 minutes.
2 Meanwhile, beat the eggs until frothy. Slowly add the lemon juice to the eggs, beating constantly. Add about a quarter of the hot stock, 1 tablespoon at a time, beating all the time. Remove the remaining stock from the heat and stir in the egg mixture.
3 Adjust the seasoning as necessary and serve immediately.