Avgolemono

• 5 cups chicken or vegetable stock, preferably homemade (page 160 or 162)
• 1/2 cup long-grain rice or orzo
• 1 carrot, thinly sliced
• 1 celery stalk, minced
• Salt and black pepper to taste
• 1 cup chopped tomato, optional
• 2 eggs
• 1 teaspoon grated lemon zest
• 3 tablespoons fresh lemon juice, or more to taste
• Minced fresh dill or parsley leaves for garnish

1. Put the stock in a large, deep saucepan or casserole and turn the heat to medium-high.
2. When it is just about boiling, turn the heat down to medium so that it bubbles but not too vigorously.
3. Stir in the rice, carrot, and celery and cook, stirring occasionally, until the vegetables are all tender, about 20 minutes.
4. Season with salt and pepper and add the tomato if youre using it; turn the heat under the soup to low.
5. Use a whisk to beat the eggs in a bowl with the lemon zest and juice; still beating, add about 1/2 cup of the hot stock.
6. Gradually add about another cup of the stock, beating all the while.
7. Pour this mixture back into the soup and reheat, but under no circumstances allow the mixture to boil or the eggs will scramble.
8. Taste and add salt, pepper, or lemon juice as necessary.
9. Garnish with the dill and serve.
10. Here good stock really is a must, because you are not adding much to it at all.
11. Omit the carrot, celery, tomatoes, and zest.
12. Heat the stock, cook the rice, and proceed to step 2.

chicken, longgrain rice, carrot, celery stalk, salt, tomato, eggs, lemon zest, lemon juice, dill

Taken from www.epicurious.com/recipes/food/views/avgolemono-386454 (may not work)