Soups: I hope that you have not been bombarded with avgolemono soup recipes. by Recipe Cottage

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	I hope that you have not been bombarded with avgolemono soup recipes.

		This is very easy to make. The assembly is something like making Hollandaise sauce, in that you want to mix the soup and eggs slowly enough that you don't cook the eggs prematurely. -- Harumi Avgolemono Soup from: The Tastes of Greece by: Ersie Richards and Marie-Daphne Mavrelli You'll need chicken broth, soup-pasta and/or rice, butter, eggs, and lemon. Ingrediants for a single serving for soup: 1.5 cup chicken broth 1 TBS butter 3 TBS rice/soup-pasta (salt & pepper) for alvolemono: 2 eggs juice of .5 lemon Assembly: Bring the broth and butter to a boil and add the rice and/or soup-pasta. Cover and simmer for 10 minutes or until cooked. Turn off heat. In a separate bowl, beat the eggs and lemon juice with whisk or fork. Pour one scoop of hot soup SLOWLY into the egg and lemon mixture while you continue beating. Add additional scoops of soup while beating constantly until half of the soup is mixed with the egg and lemon. Pour the beaten mixture back into the pot with the other half of the soup and beat it for half a minute. Cover with a lid and let it stand for 5 minutes.