Active Time

　　45 min

　　Total Time

　　1 1/4 hr

　　In the Greek soup known as avgolemono ("ahv-go-LEH-mo-no"), humble ingredients—chicken broth, lemon juice, eggs, a small amount of rice—morph into a light soup with the consistency of liquid velvet. Although avgolemono is traditionally served hot, it's an especially summery starter when chilled and seasoned with lots of dill.

　　

Ingredients

4 servings

　　4 cups chicken stock, or 3 cups reduced-sodium chicken broth plus 1 cup water

　　1/4 cup medium-or long-grain white rice

　　2 large eggs

　　3 tablespoons fresh lemon juice

　　1 scallion green, thinly sliced

　　2 tablespoons chopped dill

　　

Step 1

Simmer stock and rice in a heavy medium saucepan, covered, until rice is very tender, about 30 minutes. Purée mixture in a blender (use caution when blending hot liquids). Whisk eggs together in a medium bowl. Gradually whisk in hot stock mixture. Return to saucepan and cook over medium heat, stirring constantly with a wooden spoon, until soup registers 170°F on an instant-read thermometer.

　　

Step 2

Strain soup through a fine-mesh sieve into a metal bowl. Stir in lemon juice, then quick-chill in an ice bath, stirring occasionally, until cold. Stir in scallion, dill, and salt and pepper to taste.

　　Cooks' Note

　　Soup can be made 2 days ahead and chilled.