Creamy Avgolemono Soup is a classic Greek dish (with rice) that is delicious, rich and lemony, and very easy to make in under 30 minutes.
Heat broth in large saucepan on medium-high heat. Bring to a boil; add uncooked rice. Cook uncovered, 15-20 minutes on medium-high heat, until rice is tender. .Stir occasionally while it cooks, to prevent rice from sticking to bottom of pan.
In a medium bowl, whisk egg yolks lightly. Add lemon juice and zest, whisking to combine. "Temper" the egg mixture. *Tempering eggs means slowly adding in hot broth VERY SLOWLY. This raises the temperature of the eggs, so that when added to hot soup, they won't scramble. Here's how: Measure out, then slowly drizzle 1 cup of the hot broth into the egg mixture, whisking constantly as you add it. Continue whisking until the entire cup of broth is added.
Turn the heat down to medium-low under the broth in pan; slowly add the warmed egg mixture back into the broth in pan, constantly whisking as you add it back in. Let the soup continue cooking on medium-low heat for 3-4 minutes, stirring often. DO NOT LET THE SOUP COME TO A BOIL! Soup will thicken up a bit as it cooks. Once hot (3-4 minutes), remove pan from the heat.
Season lightly (to suit your taste) with salt and pepper. Ladle hot soup into bowls, and garnish each serving with chopped parsley (and strips of lemon peel, if desired). Enjoy!
Creamy Avgolemono Soup https://www.thegratefulgirlcooks.com/creamy-avgolemono-soup/