First Recipe - Avgolemono (Greek Chicken Rice Lemon Soup)

Well, here's the first post and the first recipe. It's for Avgolemono which is a Greek chicken-rice soup with lemon juice in it.

Try it out then come back and post your thoughts. Let me know what you think.

In a medium stock pot:
4 cups chicken broth
1/3 cup rice (Use a medium grain rice, like calrose. Arborio would also work.)
Cover and boil until the rice is tender (about 20 minutes)

Mix together in a separate container:
3 eggs
2 Tablespoons lemon juice

-After the rice is cooked reduce the heat to low and let it stop boiling.
-Mix a cup or so of the broth into the egg mixture, and then slowly stir it all back into the pot with the rest of the broth.
-Cook over low heat while stirring until the soup has thickened.
-DO NOT boil the soup after the eggs have been added in. It will cause the eggs to cook out and the soup will curdle.

You can adjust the amount of broth to make the dish thicker or thinner. It should normally have a consistency much smoother than a risotto, but making it with an extra 3/4 to 1 cup of broth makes a delightful soup, too. I'll often put in a little bit of lemon pepper, but you have to be careful because the pepper flavor can take over the whole dish very easily.

Enjoy. Let me know what you think, or if you have questions.