Σούπα Αυγολέμονο (Soupa Avgolemono - Egg-lemon soup)
Ingredients: (for 8 persons)
1 l. of stock (from any meat or any combination of meat stocks)
125 g long-grain rice
5 tablespoons lemon juice
salt and pepper to taste
2 tablespoons parsley, finely chopped
Photograph (c)2008 Antonia Matalas
In a large pot bring the stock to the boil. Add the rice and simmer gently for about 20 min. Add salt to taste.
Note: If you wish to prepare the soup several hours ahead, remove the cooked rice from the broth with the aid of a large sieve. You should return the rice to the soup just before serving.
Take the pot off the stove and let it stand for a few minutes.
Separate egg yolks and whites. First whisk the egg whites with a fork until they are slightly frothy; then add the yolks and continue to beat while you gradually add the lemon-juice drop by drop, as well as two spoonfuls of water, followed by several spoonfuls of hot broth, all little by little, until the mixture becomes warm. Take care not to let pieces of the egg get too hot and cook independently.
Add the egg-lemon mixture into the soup, again just a small quantity at a time, making sure you keep stirring continuously to avoid any cooking of pieces of egg. Put the pot with the soup over a low fire and cook for 1-2 minutes, stirring continuously and taking care not to let it boil. Just before serving, sprinkle the soup with pepper and parsley. Serve hot.