Recipe(tried): Linda - Cold Lemon Soup

This is a variation of the Greek soup usually made with rice &
served hot. This is a favorite of mine and I make it frequently
for hot summer days, and yes, I do use raw eggs it it still.
It doesn't have rice in it, but it does have pasta (very tiny
pasta). It is extremely tart, but really delightful when ice cold.

Avgolemono Soup W/Pastina

6 C homemade chicken stock or 4 C. canned chicken broth diluted
with 2 C. water
1 C. pastina (tiny pasta)
3 eggs
1/4 C freshly squeezed lemon juice
salt
freshly ground white pepper
lemon slices (garnish)
finely minced fresh parsley (garnish) (I've never used it)

Heat chicken stock or broth to boiling. Stir in pastina & cook
until very al dente, about 5 minutes. Remove from heat

Beat eggs in a small bowl until pale yellow & frothy, then beat
in lemon juice. Slowly drizzle about 2 C. of the warm stock into
the egg-lemon mixture, whisking constantly until mixed well.

Add the egg-lemon mixture to the remaining warm broth, whisking
constantly to avoid curdling of the egg. Add salt & pepper to
taste. Cool to room temperature, then refrigerate until serving
time, up to 24 hrs.

Just before serving, stir soup & pour into bowls. Garnish with
lemon slices & a sprinkling of parsley.

Serves 10 - 12 as a first course; 4 to 6 as a main course.

I have also substituted orzo (a little larger pasta) in this
recipe, but then cook it in the broth from 12 - 15 minutes)

Also, I have never tried it and I'm not sure, but I think you
can probably substitute the pastuerized eggs that are now in
the grocery stores.

Let me know what you think, if you try this. Enjoy