Chervil Avgolemono

• 4 cups chicken broth (fresh, homemade if possible)
• 14 cup long grain white rice
• 2 tablespoons long grain white rice
• 3 large eggs
• 3 tablespoons lemon juice
• 14 cup fresh chervil, chopped
• salt (to taste-depending on broth)

1. Cook both amounts of rice in the broth just until tender (10-12 minutes).
2. Whisk the eggs and lemon juice together and add some of the hot stock (3/4 C) slowly, while whisking.
3. Whisk this mixture back into rice and broth and stir constantly with a wooden spoon over LOW heat, just until it begins to thicken (only a minute, or so).
4. Remove from heat.
5. Soup should be smooth and glossy.
6. Add chervil, season and serve right away.
7. ***This soup mustn't simmer/boil or the eggs will scramble.
8. If you must keep it warm for a while before serving-- use a double boiled method (like for melted chocolate).

chicken broth, long grain white rice, long grain white rice, eggs, lemon juice, fresh chervil, salt

Taken from www.food.com/recipe/chervil-avgolemono-163780 (may not work)