Summer Soup

Yeah, I know, recipes should be over at Gourmand Girl but since I've been working on the cookbook I've let that blog slide temporarily. So y'all get a bonus, free recipes without having to change sites!

This is an awesome soup, very tasty. Most people think of soup as winter fare (the thought of soup when it's a hundred and twelve is kind of yucky) but this soup has very light and bright flavors, thanks to the lemon. Plus it's really fast to make so you aren't spending a long time over a hot pot. Try it, it's delicious. I made it with a Greek salad and some frozen spanikopita I bought at Trader Joes. It was a flavorful yet not too heavy meal.

Avgolemono (Greek Lemon-Egg Soup)

6 c. chicken broth (use a flavorful broth, I used a double strength chicken broth)
3/4 c. uncooked long grain rice
3 eggs
Juice of 1 lemon (or more, I used 2 small lemons and it was just right)

Bring broth to a boil and add rice. Reduce heat to medium low and simmer 20-25 minutes until rice is cooked. In a bowl, beat eggs and lemon juice. When rice is cooked, slowly add 1 c. of the hot broth to the egg mixture, stirring constantly. (This will temper the eggs so you don't scramble them.) Slowly add the egg mixture back into the broth, again stirring constantly. Heat through. Serve.

Yup, that's it, four ingredients and less than half an hour. I know this soup sounds weird but it's really good. You could add chopped chicken meat or herbs if you felt like dressing it up, but it's great just as is. Enjoy this simple summer soup.