Name: Chilled and Dilled Avgolemono Soup
Cook time: 45 min
Total time: 1 1/4 hr
Yield: 4 servings
Ingredients: 4 cups chicken stock, or 3 cups reduced-sodium chicken broth plus 1 cup water; 1/4 cup medium-or long-grain white rice; 2 large eggs; 3 tablespoons fresh lemon juice; 1 scallion green, thinly sliced; 2 tablespoons chopped dill

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Photo by Mikkel Vang

In the Greek soup known as avgolemono ("ahv-go-LEH-mo-no"), humble ingredients—chicken broth, lemon juice, eggs, a small amount of rice—morph into a light soup with the consistency of liquid velvet. Although avgolemono is traditionally served hot, it's an especially summery starter when chilled and seasoned with lots of dill.

Cooks' Note

Soup can be made 2 days ahead and chilled.

Recipe notes

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