Avgolemono Greek Egg and Lemon Soup

From Little Rock's The Terrace restaurant. Tender bits of rice suspended in a thick, velvety lemon-scented broth. Published in our local newspaper.

• Ready In: 40 mins
• Serves: 4

Ingredients

• 4  cups chicken broth
• 1⁄4 cup long-grain white rice
• 4  egg yolks
• 1  large  lemon, juice of
•  salt and white pepper (to taste)
•  flat leaf parsley, for optional garnish

Directions

1. Bring the broth to a simmer in a pot. Add the rice and cook until tender, about 15 minutes.
2. In a mixing bowl, whisk the egg yolks until thick and pale. Whisking constantly, slowly drizzle in the lemon juice, whisking until frothy.
3. Take the broth-rice pot off the heat to cool for 5 minutes so the broth won't be too hot to add to the egg mixture.
4. Gradually ladle the hot broth-rice mixture into the egg yolk mixture, whisking constantly.
5. When about half to three-quarters of the broth mixture has been whisked into the yolk mixture, whisk the yolk mixture into the remaining broth mixture in the pot.
6. Cook over low heat just until heated through. Do not let the mixture boil.
7. Season to taste with salt and white pepper. Serve immediately garnished with a sprig of parsley, if desied.
8. Makes 2 main-course servings or 4 first-course servings.