Avgolemono (Greek lemon and rice soup)

This is a real classic. It can be served as a light meal and has a creamy, tangy taste. It all sounds a bit strange when you first read the recipe but it works and is completely delicious.

Ingredients

8 cups	Chicken stock
1 cup	Rice, or use orzo pasta
3	Eggs, separated
3	Lemons, juiced (Main)

Directions

1. Bring stock to a boil and add orzo or rice. Simmer until tender, about 20 minutes. Season stock to taste with salt, if necessary.
2. Whisk the egg whites in a bowl until they have medium peaks. In another bowl, mix the egg yolks and lemon juice together until combined.
3. When the orzo or rice is cooked, transfer 2 cups of the hot stock to the egg and lemon mixture, adding very slowly in a constant stream and beating vigorously to prevent the eggs from solidifying.
4. Pour this mixture back into the pot and gently incorporate. Keep the heat very low. The soup will thicken as the egg cooks.
5. Take the pot off the heat and add the beaten egg whites, whisking to incorporate. Serve immediately with freshly ground black pepper.