Avgolemeno

1. Bring the chicken broth to a boil in a 4-quart saucepan.

2. Add the rice and simmer for 20 minutes or until the rice is tender.

3. Season with salt and pepper to taste.

4. In a bowl, combine the eggs, lemon juice, and flour. Blend thoroughly.

5. Slowly add 1 cup of the hot broth to the egg mixture, stirring constantly to temper the eggs.

6. Gradually add the egg mixture back into the saucepan, stirring constantly.

7. Cook over low heat for 5 minutes. Do not allow the soup to boil, as it will curdle.

8. Serve warm.

Recipe from: Yiayia Mary Gagianas