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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Hank's Avgolemono Soup   
    Categories: Soups, Poultry, Citrus, Rice, Eggs   
         Yield: 7 Servings   
       
         2 tb Olive oil   
         1 c  Chopped yellow onion   
         5 c  Chicken stock   
              +=PLUS=+   
         1 c  Water   
       1/2 c  Orzo or rice   
         1 lb Chicken; 1/4" cubes   
              Salt   
         3 tb Lemon juice   
         3 lg Eggs   
              Fresh parsley to garnish   
       
     Heat the olive oil in a medium pot and saute the onions   
     over medium-high heat 'til they are soft & translucent,   
     4-5 minutes. While the onions are cooking, bring another   
     pot of salted water to a boil and add the orzo or rice.   
        
     When the onions are ready, add the chicken stock and   
     water and bring to a bare simmer. When the orzo or rice   
     is nearly done - firm, but mostly cooked - drain the   
     boiling water and add the pasta or rice to the chicken   
     broth. Add the diced chicken to the pot. Let this cook   
     5-8 minutes, then taste the soup for salt.   
        
     Beat the eggs in a bowl. Whisking constantly, add the   
     lemon juice to the eggs. You will need to temper the   
     eggs before you add the egg-lemon mixture to the soup.   
     It takes both hands to do this. With one hand, whisk the   
     egg-lemon mixture vigorously. With the other, slowly   
     pour in a ladle's worth of hot broth. Do this at least   
     twice, and you can add as many ladle's worth of broth   
     as you want to the mixture.   
        
     Turn the heat off the soup. Whisk the soup with one   
     hand while you pour the hot egg-lemon mixture in with   
     the other. Serve at once, garnished with parsley.   
        
     Yield: Serves 6-8.   
        
     Recipe by: Hank Shaw   
        
     From: http://simplyrecipes.com   
        
     Uncle Dirty Dave's Kitchen   
       
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