In Greek, avgolemono means egg and lemon. I am a soup fanatic and recently ordered this delicious soup at a Greek/Hungarian restaurant. I could not get enough so I went online to find the recipe and with a few tweaks this is what I believe to be the perfect avgolemono.

• 2 cups milk
• 2 Tbs cornstarch
• 6 egg yolks, beaten
• 2 quarts chicken stock
• 1/2 cup white rice
• 1/4 cup butter
• chopped parsley
• 1/2 cup fresh lemon juice (or more to taste)
• 1 lemon, rind of, grated
• Cooked chicken breast, cubed
• salt and white pepper

Stir the milk and cornstarch together and beat in the egg yolks and set aside. Bring the stock to boil in a 4 quart soup pot and add the rice. Cook, covered, until the rice is puffy and tender, about 25 min. Remove the soup from heat, add milk and egg mixture, stirring carefully. Continue to cook for a moment until all thickens. Remove from the heat again and add the butter, chopped parsley, lemon juice, and finely grated lemon peel. Put in blender and roughly puree. Add cooked chicken.

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