A simple stew of fish and vegetables, enriched with the most famous sauce of Greek cuisine: avgolemono (egg and lemon sauce). Substitute vegetable broth or fish stock for the chicken stock, if you like.
Ingredients:
3 c. chicken broth
2 to 3 oz. uncooked regular rice
2 eggs
3 tbsp. lemon juice
Dash of salt
Dash of white pepper
In 2-quart saucepan, bring broth to a boil. Reduce heat, add rice, cover and simmer until rice is tender, about 20 minutes.
In small bowl, beat eggs and lemon juice.
Stirring constantly, add 1 cup of hot soup, a little at a time.
Stir mixture into soup in pan and heat. Do not boil! Season with salt and pepper.
Serve immediately.
Serves 4.
NOTE: 2 oz. rice makes thinner soup; 3 oz. rice makes thick soup. Weight instead of measurement gives the option of using medium grain rice.