Simple Avgolemono

Directions

1. 1
   Bring stock to boil in large saucepan, turn down to a simmer and add the rice, cook for about 12 minutes or until rice is tender, season with salt and pepper.
2. 2
   Whisk the egg yolks together and add half the lemon juice (2 Tbsp).
3. 3
   Whisk to combine and keep whisking until smooth and bubbly.
4. 4
   Add a ladle of the hot liquid to the egg yolks and whisk inches.
5. 5
   Remove soup from the heat and slowly add the egg mixture, whisking constantly.
6. 6
   Note: the soup must be removed from the heat in order not to curdle the eggs.
7. 7
   Taste the soup and add the other 2 Tbsp of lemon juice if necessary, stir in parsley and serve immediately.