This traditional Greek soup couldn't be simpler -- the only trick is to whisk a little of the hot broth into the egg in order to cook it very slowly and gently. The egg thickens the soup (think of a thin, savory custard) and the lemon gives it a subtle tangy flavor. A few blanched asparagus tips make a delicious garnish, should you happen to have some in the fridge. The soup is a good accompaniment to hearty salads like Greek-style bulgur salad or sandwiches like tuna melts.

Ingredients

• 2-1/2 cups low-sodium chicken broth or stock
• 3 tablespoons uncooked rice
• 1 large egg
• 1 tablespoon lemon juice (or more to taste)
• Kosher salt 
• 2 teaspoons minced fresh dill (optional)

• Yield: 2 servings

Preparation

1. Heat the chicken broth in a medium saucepan over medium heat just until it boils. Add the rice and reduce the heat to a simmer. Cover the pan and cook the rice for 15 to 20 minutes, or until soft but not falling apart.

2. While the rice is cooking, thoroughly whisk the egg until there are no streaks of unmixed white. Add 1 tablespoon lemon juice and whisk again. Set aside.

3. When the rice is done, ladle about 3/4 of a cup of the chicken stock out of the pan into a small heatproof measuring cup with a pouring lip.

Slowly whisk the hot broth into the egg, stirring constantly. (Combining them this way cooks the egg proteins gently, without curdling.) 

4. Stir the broth and egg mixture into the remaining broth and rice in the pan. Bring the soup back to a bare simmer and adjust the seasoning, adding more lemon juice and a pinch of salt if necessary.

5. Divide into two bowls and sprinkle with minced dill, if using.

Notes:

• If you have leftover cooked rice, just add it to the hot broth to heat up before continuing with step 3.
• You can substitute orzo pasta for the rice, if you like. Cook according to package directions.
• The dill is not traditional, as far as I know, but it goes beautifully with the soup.