Have a lemon soup

Every year since we first moved to Seattle in 1994, we've gone to the fall Greek Festival at Saint Demetrios Greek Orthodox Church.  After sixteen years this festival draws us in with the dancing (little kids dress up and perform traditional Greek dances on stage), food and a Greek market that will knock your socks off.  It's the ideal place to stock up on blocks of feta, kalamata olives, fresh-pressed olive oil, salty capers and fresh baked breads and baklava.  And the ladies at the checkout will pinch your cheeks and sweetly ask if, "you want another loaf of bread, honey? God bless you." It's a marvelous experience, and I'm always amazed at the camaraderie between the people at the festival, it's like a big family and they welcome you in with kindness and their delicious cuisines. This year was the 50th anniversary of the Greek festival, and we were there again with our tokens, and after a stop at the market, sat down and enjoyed a few favorites - avgolemono soup, lentil soup, Greek salad, and mini donut holes.  Everything I tried made me want to master the art of Greek cooking, and promptly pick up some books and spices to do so.  Until then, here's a recipe for their lemon soup, that requires only a few basic ingredients - eggs, rice, chicken broth and lemon. When all mixed together a heavenly combination is created.  I'm still trying to figure out how they season their lentil soup, it's the most flavorful I've ever tasted, I'll keep you posted on that quest.

AVGOLEMONO SOUP (GREEK LEMON SOUP)

Ingredients
6 cups chicken stock
1/2 cup long-grain rice
3 egg yolks
1/2 cup lemon juice
Salt and pepper
Chopped parsley

Bring the chicken stock to a boil in a large sauce pan. Toss in the rice, and reduce to a simmer. Cook until rice is tender, about 25 minutes. While you wait, whisk together the egg yolks and lemon juice.

When rice is done, turn off heat. Remove about a ladle full of the hot broth, and whisk it into the egg-and-lemon mixture. When combined, take this mixture and whisk it into the sauce pan. Return the pot to medium heat, and cook until soup is hot, but not boiling.

Garnish with parsley and a slice of lemon, and serve.