Avgolemono (Greece)

Preparation

1. 1

   Bring the stock to a boil in a large pot, add the rice and cook for 15-18 minutes over low heat, until tender.

2. 2

   Meanwhile, whisk the eggs with the lemon juice in a bowl until the mixture is nice and frothy.

3. 3

   Ladle out a scoop of hot stock and pour it in a thin stream into the egg-lemon mixture while whisking constantly: this step tempers the eggs so they don't scramble into lumps.

4. 4

   Repeat with a second ladle of stock, still whisking, to gradually get the eggs used to the heat.

5. 5

   Remove the pot from the heat (or turn it down to the minimum), pour the whole tempered egg-lemon mixture back into the pot while whisking constantly: the soup will thicken slightly and turn smooth, almost velvety.

6. 6

   Taste, adjust the salt and lemon, and serve immediately: the texture degrades if the soup boils too long or sits too long before serving.