Chicken avgolemono soup

Method

1. Bring the stock to a boil in a large saucepan. (If using rice, add to the stock, cover and simmer for 15 minutes or until the rice is cooked).

2. Five minutes before you are ready to serve the soup, whisk the egg whites in a large bowl with a wire whisk or electric mixer until stiff. Whisk in the egg yolks, add the lemon juice and whisk for 1 extra minute.

3. Hold a ladleful of the hot soup broth about 30cm above the bowl and slowly add it to the eggs and lemon juice, whisking constantly. (This trick helps prevent curdling the egg mixture, because by the time the broth reaches the bowl, it is hot but not boiling).

4. Off the heat, whisk the egg and lemon juice sauce into the soup. Do not return the soup to the heat. Add salt and pepper to taste, sprinkle with the parsley and serve at once.
   This recipe is from Flavours of Greece by Rosemary Barron, published by Grub Street.