Avgholemono (Egg and Lemon Soup)

The Complete Greek Cookbook, The best from 3000 Years of Cooking by Theresa Karas Yianilos
Cookbook 3, Recipe 1, (5 Total)

I bought this cookbook a while ago for a buck at half price. The chapter titled "Feasting in Ancient Greece" including recipes for peacock, camel (hump, stomach or feet), and Hippocrates spiced wine caught my attention. Plus this lady seems to think that all Greek recipes are straight from the ancient times...it amuses me.

2 Quarts Chicken Broth
1/2 cup rice
3 eggs
Juice of 2 lemons (1/3 cup in today's case)

Bring the chicken broth to a boil. Add rice and simmer 15 minutes.

In a medium bowl whisk eggs until thick, whisk in lemon juice.

Bring the soup back to a boil and then pour into a tureen, take a cup of the hot stock and whisk into the egg/lemon mixture. Repeat. Whisk the egg mixture into the soup tureen. Serve immediately.

The biscuits in the picture are made with White Lily Flour brought to me from Eppie - Thanks Eppie!