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Avgolemono (Greek Egg and Lemon Soup)

4 cups chicken stock
1/2 lemon -- juice only
1/4 cup uncooked rice
1 egg yolk


Bring the chicken stock to a boil in a stockpot. Add the rice. Reduce heat. Simmer until the rice is tender (about 20 minutes).

Beat the egg yolk and lemon juice together in a separate bowl. Stir in 1/2 cup of the stock.

Whisk the mixture back into the stockpot. Reheat but do not allow to boil. Serve.




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