Move over Chicken Soup I've got Avgolemono...

Greek Egg and Lemon Soup

During winter cold and flu season, nothing says comfort like Avgolemono.  Pronounced correctly:
"ah-vo-lemono" (the G is silent), this traditional Greek soup translates literally to "Egg-Lemon" and is so much more fun than your average chicken soup.

Its got your traditional chicken stock, but also eggs for some great protein, fresh lemon juice for a hit of Vitamin C and the fat grains of rice for substance - now you're talking about a cure!  I tried this soup for the first time at Bon-Vivant  cooking classes and immediately fell in love with the silky lemon brightness.  On a gray Seattle day when the rain is pouring, the mere color of this soup makes me happy.

Before you begin:
You're going to use a process called "tempering" the eggs.  This means you warm the eggs slowly to prevent curdling and then eventually cook them thoroughly in the hot soup.  To do this, you have to start with eggs that are at room temperature.  Leave them out on the counter for an hour or so - I promise they won't go bad! 

Bring the chicken broth to a boil and add your rice.  Turn it down to a simmer like the recipe says and cook for about 15 min. until the rice is al dente. While the rice is cooking, begin beating the eggs until light yellow and frothy.  Add the freshly squeezed lemon juice and continue beating.  Turn the heat down on the chicken broth/rice mixture so that it is no longer boiling and over salt it a bit.  Once you add the egg/lemon mixture it will taste perfect.  Remove some of the hot chicken broth and add it in a slow trickle into the egg/lemon mixture and continue beating at high speed.  The key is to do this very slowly so the eggs warm up without curdling.  Add at least 1 cup of the broth in total until the egg/lemon mixture feels warm to the touch.  Then slowly add this mixture back in to the hot soup. 

From this point on, stir the soup with a wooden spoon.  A metal spoon will react with the fresh lemon juice and you'll lose some of the brightness of flavor.  Continue heating on low until the soup is thick and hot but not boiling.  Serve immediately.

Recipe Riff:
I use Arborio rice, the kind used in risotto.  Its short and fat and really makes this soup feel hearty.
Bottled lemon juice will not give you the same lively flavor, use freshly squeezed lemons for this one.