Name: Avgolemono (Greek Egg and Lemon Soup)
Ingredients: 4 c Chicken Stock; 1/4 c Uncooked Rice; 1 Egg Yolk; 1/2 Lemon, Juice Only

CATEGORY	CUISINE	TAG	YIELD
Meats, Eggs	Greek	Soups	4	Servings

INGREDIENTS

4	c	Chicken Stock
1/4	c	Uncooked Rice
1		Egg Yolk
1/2		Lemon, Juice Only

INSTRUCTIONS

Bring the chicken stock to a boil in a stockpot. Add the rice. Reduce heat.
Simmer until the rice is tender (about 20 minutes). Beat the egg yolk and
lemon juice together in a separate bowl. Stir in 1/2 cup of the stock.
Whisk the mixture back into the stockpot. Reheat but do not allow to boil.
Serve.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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