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The Boston Globe

Food & dining

Recipe for avgolemono

Serves 4

The traditional egg-lemon soup in Greek kitchens begins with chicken stock in which you simmer short-grain white rice, like the kind you use for risotto. When it’s tender, you whisk in egg yolks mixed with lemon juice (the second they hit the water they start cooking) and the soup never comes back to a boil. The rice turns the broth creamy, though no cream is added.

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