Avgolemono Soup

• 8 cups chicken stock
• 1 cup long grain rice, or orzo pasta
• 4 eggs, seperated
• Juice of 3 lemons
• Black pepper, to taste

1. In a large pot bring stock to a boil, and add rice. Simmer about 20 minutes, or until tender. For orzo the cooking time will be shorter, refer to package directions for exact time.
2. When the rice is near tender, in a medium-large bowl whisk the egg whites until medium peaks form. Add the egg yolks and lemon juice, continuing to whisk.
3. When the rice is tender, slowly add 2 cups of the hot stock to the lemon-egg mixture, continuing to whisk.
   
4. Once the stock is incorporated, begin to slowly add the lemon-egg mixture to the pot of stock and rice, stirring constantly, so scrambled eggs don't form.
5. Stir in the black pepper, and serve.

Notes:

• If you find the eggs scrambling when you add the two cups of stock you can strain the mixture before transferring it to the soup pot.

Yields 8 servings.