This classic Greek chicken-egg-lemon (or just egg-lemon) soup has been a favorite of children for millennia -- hearty and cheering on a cold day.
you'll need: 1/2 to 3/4 cup of uncooked rice or orzo (if you use brown rice, start it cooking 20 minutes earlier) juice of 6 small lemons 6 thoroughly beaten whole eggs 6 cups of broth (chicken broth is best, but vegetable or mushroom broth will work for vegetarians -- but you may find it needs more salt). 1 sliced breast of chicken, if you want (it's very tasty & plenty filling without it) a few sprigs of fresh dill for garnish (unless you forget, as I often do ;) 45 minutes to an hour (20 minutes actual work time) Serves 4 as main course. In a medium pot, set the broth to boiling. Add rice or orzo. If you are going to use chicken, saute it lightly in a separate pan, then add it to your broth. In a medium bowl, thoroughly beat the eggs. Begin squeezing the lemons directly into the same bowl, whisking in the juice as you go. Gradually add a couple of cups of the heated broth to the egg-lemon mixture to warm it, then slowly add the mixture to the broth. Stir judiciously over a low flame. (Don't be anxious; it IS possible to overstir.) Salt to taste. Within a few minutes (a patient few minutes), something magical takes place. You can serve it right away, but I like to start this soup early to give it some time to sit & gel. If it cools, bring it carefully up to temperature before serving. Garnish with a sprig of fresh dill. Be warned: if you don't eat the whole batch at the first sitting, the rice or orzo will continue to expand, and you may need to add water or more stock to thin the soup enough to heat and eat. Also, since it's full of egg, be careful if you're nuking it.