Avgolemono

Ingredients

• 8 cups chicken broth
• 1/2 cup long-grain rice
• 3 large eggs
• 3 tablespoons fresh lemon juice
• 2 tablespoons cornstarch
• 2 tablespoons cold water
• 1/2 teaspoon salt
• 1/4 teaspoon white pepper
• 2 tablespoons fresh parsley, chopped
• 1 lemon, sliced for garnish

Instructions

1. Bring chicken broth to a boil in a large pot
2. Add rice and simmer for 15-20 minutes until rice is tender
3. In a bowl, whisk together cornstarch and cold water until smooth
4. In another bowl, beat eggs and add lemon juice, whisking until combined
5. Slowly add the egg mixture to the cornstarch mixture while stirring
6. Remove pot from heat and let broth cool slightly for 2-3 minutes
7. Slowly pour the egg-lemon mixture into the hot broth while stirring constantly to prevent curdling
8. Return pot to low heat and stir for 1-2 minutes until soup thickens slightly
9. Season with salt and white pepper to taste
10. Serve hot, garnished with fresh parsley and lemon slices

Notes

• Do not let soup boil after adding the egg mixture to prevent curdling
• Temper the eggs by slowly adding hot broth to the egg mixture before combining with the pot
• Use fresh lemon juice for best flavor, not bottled
• Soup thickens as it cools; reheat gently over low heat without boiling
• Store leftovers in an airtight container in the refrigerator for up to 3 days
• Can be made with chicken stock for deeper flavor
• White pepper is traditional but black pepper works as a substitute