Avgolemono - Lemon Rice Soup

Ok, today's lunch inspired me to post this recipe, even though I haven't made it in a number of years. We can get a nice version of it from a place just down the street, "The Gyro Shoppe" (in a converted ex-Taco Bell), and it's pretty cheap, so I haven't had much incentive to make it. I may have to try though after today, especially since we all love it. The version listed below is from "The Frugal Gourmet Cooks Three Ancient Cuisines". He lists a couple of versions in the book, including one that has chicken added, which I always do.

Avgolemono Soup (Serves 10-12)
Ingredients:
2 cups of milk
2 Tablespoons of cornstarch
6 egg yolks, beaten
2 quarts of chicken stock
1/2 cup of long-grain rice
2 oz. (1/2 stick) of butter
chopped fresh parsley, to taste
1 cup of fresh squeezed lemon juice
grated lemon peel to taste (optional, but recommended)
salt and pepper to taste

Directions:
1) Stir the milk and cornstarch together, then beat in the egg yolks. Set aside.
2) Bring the stock to a boil in a 4-qt. soup pot and add the rice. Cook, covered, until the rice is puffy and tender, about 25 minutes.
3) Remove the soup from the heat and add the milk and egg mixture, whisking continuously.
4) Place back over heat and cook for a moment until it thickens.
5) Remove from the heat again and add the butter, parsley, and lemon juice, and the optional grated lemon peel.
6) Add salt and pepper to serve.

I usually add a cup (or more..) of shredded chicken after I remove the soup from the heat (beginning of step 3 above). It's a great use for leftover chicken.

Enjoy,
Lorence