Augolemono (ahv-GOH-le-MOH-noh) is a traditional Greek soup with an unusual lemon flavour. The alternative spelling is Avgolemono.
3 oz. long-grain rice pints chicken stock eggs juice of 2 lemons 3 grindings black pepper 2 parsley sprigs, chopped
Wash the rice thoroughly. Soak it in cold water for 30 minutes and drain it.
Put the stock in a large saucepan and bring it to a boil. Add the rice and simmer over low heat for 15 minutes, or until the rice is tender. Remove the pan from the heat.
Break the eggs into a medium-sized mixing bowl and beat with a wire whisk until they are well beaten.
Gradually add the lemon juice, beating continuously. Add a few spoonfuls of stock, a little at a time, beating constantly until it is well mixed. Stir this mixture into the saucepan containing the rest of the stock.
Over moderate heat, cook the soup for two or three minutes. Do not let it boil or it will curdle. Add the pepper, sprinkle with chopped parsley and serve immediately.
A traditional first course in Greece, lemon-flavoured Aitgolemono Soup tastes as delicious as it looks.