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Avgolemono Greek Chicken-Lemon Soup
4 cups chicken stock
1 Tbsp fresh lemon juice
1/4 tsp lemon zest
1/2 cup brown rice, cooked
4 lg egg yolks, slightly beaten
black pepper, fresh ground
nutmeg, ground
Heat stock in 2 qt. saucepan until steaming. Stir in lemon juice
and zest. Add rice and heat. Whisk 1/4 cup of stock into egg yolks,
then quickly whisk mixture back into stock. Heat gently, stirring
occasionally, until steaming, 2-3 min. Pour into serving bowls and
sprinkle with pepper and nutmeg if desired.
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Avgolemono 08