avgolemono soup

A simple Greek recipe made from egg yolk & lemon juice.

• 2 cups milk
• 2 tbsp corn starch
• 6 egg yolks, beaten
• 2 quarts stock
• 1/2 cup rice
• 1/4 cup premium butter
• fresh chopped parsley
• 3/4 cups fresh squeezed lemon juice
• 1 lemon rind, zested
• salt and pepper to taste

1. stir milk and cornstarch. beat in egg yolk.
2. set aside.
3. bring stock to boil and add rice
4. cook covered about 25 minutes, or until rice is tender
5. remove stock from heat. add milk and egg mixture
6. continue to cook until soup thickens
7. remove from heat again, add butter, parsley, lemon juice and zest