Chilled And Dilled Avgolemono Soup

• 4 cups chicken stock, or 3 cups reduced-sodium chicken broth plus 1 cup water
• 1/4 cup medium-or long-grain white rice
• 2 large eggs
• 3 tablespoons fresh lemon juice
• 1 scallion green, thinly sliced
• 2 tablespoons chopped dill

1. Simmer stock and rice in a heavy medium saucepan, covered, until rice is very tender, about 30 minutes. Puree mixture in a blender (use caution when blending hot liquids). Whisk eggs together in a medium bowl. Gradually whisk in hot stock mixture. Return to saucepan and cook over medium heat, stirring constantly with a wooden spoon, until soup registers 170u0b0F on an instant-read thermometer.
2. Strain soup through a fine-mesh sieve into a metal bowl. Stir in lemon juice, then quick-chill in an ice bath, stirring occasionally, until cold. Stir in scallion, dill, and salt and pepper to taste.

chicken stock, white rice, eggs, lemon juice, scallion, dill

Taken from www.epicurious.com/recipes/food/views/chilled-and-dilled-avgolemono-soup-354232 (may not work)