Soupe Avgolemono

SNo.	Ingredients	Quantity
1	Chicken broth	4 cups
2	Rice	¼ cup
3	Salt and pepper	To taste
4	Eggs	3 no.
5	Lemon juice	3 tbsp

                                                     Method

1.     In a large saucepan, bring the broth to a boil.

2.     Add the orzo, rice, or pastina and cook until tender but still al dente, about 7 minutes (20, if using rice). Season with the salt and pepper and reduce heat to low; simmer.

3.     Meanwhile, in a medium bowl, whisk together the eggs and lemon juice until smooth. Ladle about 1 cup of the hot broth into the egg-and-lemon mixture, then whisk to combine.

4.     Add the mixture back to the simmering saucepan. Stir just until the soup becomes opaque and thickens as the eggs cook, 1 to 2 minutes. Add more salt and pepper, if desired, and serve.