Avgolemono

Directions

1. 1
   In a medium saucepan, bring the stock to a boil.
2. 2
   Stir in the rice and cook until tender, about 8 to 10 minutes.
3. 3
   Meanwhile, beat the egg yolks and lemon juice together in a large bowl.
4. 4
   When the rice is tender, slowly ladle half of the hot broth into the yolks to temper them, whisking constantly.
5. 5
   Whisk the egg yolk mixture into the broth and place over low heat.
6. 6
   Cook, stirring constantly, just long enough to thicken the soup.
7. 7
   Do not boil.
8. 8
   Season to taste with salt and pepper.