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38 FOUR SEASONS BREEZE | AUGUST 2024 • 6 cups chicken broth, preferably low- sodium • 1/3 cup long-grain rice • 1 teaspoon salt, or to taste • 3 whole eggs, room temperature • 1/4 cup fresh lemon juice, about 2 lemons • 1 lemon thinly sliced for garnish • Optional additional garnishes: chopped scallions, parsley, dill, or mint INGREDIENTS DIRECTIONS If you have any questions, please feel free to call or text me at (951) 275-7081. As I was planning the recipe for August, the heat was relentlessly in the high 90s. I chose this recipe primarily because it is delicious as well as quick and easy to make. The soup may be served by itself or with crusty bread and a side salad. It is also a lovely pre-course for a multicourse dinner. Avgolemono (pronounced ahv-goh-lem-uh-noh) is a classic Greek Lemon soup served hot or cold, either way, it is delicious! It is best, of course, with homemade stock, but you may substitute canned or boxed broth. However, you must use fresh lemons. When you combine the beaten eggs with the broth, the consistency will be like heavy cream, and the soup will thicken further in the refrigerator. The rice will absorb some of the broth. If it is too thick for your taste, you may dilute the soup with additional chicken broth. The only tricky part of this recipe is tempering the eggs. If the hot broth is added too fast, the eggs will cook. I usually ladle the hot broth into a measuring cup then slowly drizzle the broth into the egg mixture while constantly whisking until it is fully incorporated. Prep Time: 5 minutes; Cook Time: 30 minutes; Active Time: 35 minutes, plus cooling and chilling time. Serves 4 to 6. 1. Combine broth, rice, and salt in a large saucepan and bring to a full boil over high heat; reduce heat to a simmer; cover and cook until the rice is tender, about 15 minutes. Remove the pan from the heat. 2. Whisk eggs until pale yellow and fluffy in a medium bowl, then whisk in the lemon juice. 3. Slowly ladle about two cups of the hot broth into the egg-lemon mixture while whisking vigorously. Pour the tempered egg mixture back into the rest of the soup. Whisk until slightly thickened. Cool to room temperature, then refrigerate until icy cold, several hours to overnight. The soup will thicken as it chills. 4. Before serving, stir the soup. Ladle into bowls. Float a thin slice of lemon on top. If desired, add your choice of any additional garnishes. aka Greek Lemon Soup aka Greek Lemon Soup AVGOLEMONO SOUP AVGOLEMONO SOUP

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