Greek egg-lemon soup

You’ll be thankful for cold weather when you warm up with a bowl of avgolemono! The famous Greek egg-lemon soup is so simple to make and if you have the broth ready to go you can have a meal in a matter of 20 minutes. If I have the time I make a rich and gelatinous broth using chicken wings and/or backs. Use it straightaway for the soup, or freeze in batches to make soup later. In a real pinch you could use store-bought chicken broth. Get one that is simply chicken stock without any added salt, flavors or spices so that you can season it to taste.

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#RECIPE:
4-5 cups (900-1200ml) chicken stock
3/4 cup white rice
2-3 lemons, juiced
2 eggs
salt and pepper to taste
METHOD:
Bring the stock, rice and salt to a boil, then reduce, cover, and simmer until rice is tender, 15-20 minutes.
Meanwhile, juice the lemons (the number you use will vary according to taste and how juicy the lemons are, with two lemons being the average number I use). Combine lemon juice and eggs in a large bowl and beat very well.
Once rice is tender, remove soup from heat. Take a ladle of broth and very slowly add it to the egg mixture in a steady stream, constantly beating. This is called tempering the eggs. Repeat 3-4 times until the egg mixture is hot, then add it back to the pot of soup gradually while stirring.
Place pot back over medium heat. Stir occasionally and as soon as you start to see the first bubbles appear on the surface, remove from heat and serve immediately. I like lots of freshly ground black pepper in mine!