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Title: Hank's Avgolemono Soup
Categories: Soups, Poultry, Citrus, Rice, Eggs
Yield: 7 Servings

2 tb Olive oil
1 c Chopped yellow onion
5 c Chicken stock
+=PLUS=+
1 c Water
1/2 c Orzo or rice
1 lb Chicken; 1/4" cubes
Salt
3 tb Lemon juice
3 lg Eggs
Fresh parsley to garnish

Heat the olive oil in a medium pot and saute the onions
over medium-high heat 'til they are soft & translucent,
4-5 minutes. While the onions are cooking, bring another
pot of salted water to a boil and add the orzo or rice.

When the onions are ready, add the chicken stock and
water and bring to a bare simmer. When the orzo or rice
is nearly done - firm, but mostly cooked - drain the
boiling water and add the pasta or rice to the chicken
broth. Add the diced chicken to the pot. Let this cook
5-8 minutes, then taste the soup for salt.

Beat the eggs in a bowl. Whisking constantly, add the
lemon juice to the eggs. You will need to temper the
eggs before you add the egg-lemon mixture to the soup.
It takes both hands to do this. With one hand, whisk the
egg-lemon mixture vigorously. With the other, slowly
pour in a ladle's worth of hot broth. Do this at least
twice, and you can add as many ladle's worth of broth
as you want to the mixture.

Turn the heat off the soup. Whisk the soup with one
hand while you pour the hot egg-lemon mixture in with
the other. Serve at once, garnished with parsley.

Yield: Serves 6-8.

Recipe by: Hank Shaw

From: http://simplyrecipes.com

Uncle Dirty Dave's Kitchen

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