Avgolemono Soup

Tony Lagouranis, author, chef, and friend of the Clipper
 

· 1 32 oz can chicken stock

· 1/2 cup white rice

· 2 lemons

· 2 egg yolks

· Salt and pepper

1. Cook the rice in chicken stock until the rice is done.
2. Add salt and pepper.
3. Take the pot off the heat.
4. Beat the egg yolks with the juice of two lemons.
5. Slowly ladle the chicken stock into the egg and lemon, being careful not to cook the eggs.
6. When you have added about a cup and a half of stock to the mixture, reintroduce the mixture into the pot.

Eat.

Now you are a Greek.