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Avgolemono (Greek Egg and Lemon Soup)
Yield: 6 to 8 servings
Recipe © The Culinary Institute of America
Avgolemono is the name of a soup and a sauce. Both are make with chicken broth, eggs, and lemon. The differences between the two are that the sauce is thicker than the soup, and the soup contains rice. The soup should have a definite taste of lemon, but not an overpowering one. Use only freshly squeezed lemon juice for a clean, delicate flavor.
Ingredients	Amounts
Chicken Broth	6 cups
Long Grain White Rice	1/3 cup
Eggs, separated	4 ea.
Salt	to taste
Freshly Ground White Pepper	to taste
Freshly Squeezed Lemon Juice	to taste

Method
1.Bring the broth to a simmer in a soup pot. Add the rice and cook until the rice is tender, about 15 minutes. 2. Whip the egg yolks in a large bowl until thickened. Whip the egg whites in another bowl to soft peaks. Fold the whites into the yolks. Add the egg mixture to simmering broth, whipping constantly. The soup will become frothy and thick. 3. Seasoning the soup to taste with the salt, pepper, and lemon juice. Serve in heated bowl.