Katherine Polyzo's Avgolemono

• 6 cups basic chicken soup (above)
• 1 cup of rice
• 4 egg yolks
• Juice from 3 lemons (6 tablespoons)
• Salt and freshly ground black pepper to taste

1. Place the chicken soup in a large pot and slowly bring to a boil.
2. Add the rice, reduce the heat to medium and simmer.
3. Meanwhile, in a mixing bowl, use a wire whisk to beat the egg yolks until frothy.
4. Continue to whisk the egg yolks while drizzling in the fresh lemon juice.
5. When the rice is tender, slowly ladle the chicken broth and rice into the egg and lemon mixture, beating constantly until all of the soup has been added to the egg and lemon.
6. Adjust seasoning with additional salt and pepper to taste and serve immediately.

chicken soup, rice, egg yolks, lemons, salt

Taken from cooking.nytimes.com/recipes/10556 (may not work)