Avgolemono Soup(Greek Chicken-Lemon Soup)
Bring memories of Greece to your Kitchen and just try to fight off your tastebuds! 133
or white cooked
Heat stock in 2 quart saucepan until steaming. Stir in lemon juice and zest. Add rice and heat. Whisk ¼ cup of stock into egg yolks, then quickly whisk mixture back into stock. Heat gently, stirring occasionally, until steaming, 2 to 3 minutes.
Pour into serving bowls and sprinkle with pepper and nutmeg if desired.