Yacht Recipe of the Month

One thing that many people don't know about me is that, for the past couple years,  I have been writing a monthly cooking column about cuisine I have enjoyed in my world travels. This month's recipe comes from the old world; easy to make and tastes like a million bucks. John

AVGOLEMONO

Greek Chicken Soup with Egg-Lemon Sauce

4 cups homemade chicken stock or low-sodium broth
Salt and freshly ground pepper
2 cups cooked white rice, warmed
2 large egg yolks
1/4 cup plus 2 tablespoons fresh lemon juice
1 rotisserie chicken, meat pulled from the bones and coarsely shredded (1 pound)
1/4 cup chopped fresh dill

In a large saucepan, season the stock with salt and pepper and bring to a simmer. Transfer 1 cup of the hot stock to a blender. Add 1/2 cup of the rice, the egg yolks and the lemon juice and puree until smooth. Stir the puree into the simmering stock along with the chicken and the remaining 1 1/2 cups of rice and simmer until thickened slightly, 10 minutes. Stir in the dill, garnish and serve. Enjoy!! JW