Avgolemonoriso Soup (αυγολέμονο without the chicken!)

Ingredients

• 8 cups broth
• ½ cup fresh lemon juice
• ½ cup shredded carrots
• ½ cup chopped onion
• ½ cup chopped celery
• ¼ teaspoon ground pepper
• ¼ tsp oregano
• ¼ cup olive oil
• ¼ cup all-purpose flour
• 1 cup cooked rice (round, risotto, or white)
• 1 cup diced tofu (optional)
• 8 egg yolks
• 16 slices lemon

Method

1. In a large pot, combine the broth, lemon juice, carrots, onions, celery, and pepper. Bring to a boil on high, then simmer for 20 minutes.
2. Blend the butter and the flour together. Then gradually add it to the soup mixture. Simmer for 10 minutes more, stirring frequently.
3. Meanwhile, beat the egg yolks until light in color.
4. Gradually add some of the hot soup to the egg yolks, stirring constantly.
5. Return the egg mixture to the soup pot and heat through.
6. Add the rice and tofu.
7. Ladle hot soup into bowls and garnish with lemon slices. .