Avgolemono (Greek egg-lemon soup)

This soup is amazing. It's vegetarian, gluten-free, easy to make, and really refreshing on a hot day. You can vary the thickness with the milk and butter content -- I halved the milk and butter from the original recipe I had, and it was still thick enough for me.

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Ingredients

1 cup milk

1 Tbsp. gluten-free flour (or cornstarch)

6 egg yolks, beaten

2 quarts chicken broth

1/2 cup rice

3-4 Tbsp butter

1/4 cup chopped parsley (or more to taste)

1/2 cup fresh lemon juice (or more to taste)

1 grated lemon rind

salt and pepper

Directions

Beat together milk, flour (optional -- if you want a thinner soup, omit the flour), and egg yolks in a bowl and set aside.

Bring the broth to a boil in a medium/large pot and toss in the rice. Cook for 20-25 minutes. Add in the milk and egg mixture and cook for another minute or two on low heat. Remove from heat, add in parsley, lemon juice, lemon rind, butter, and season to taste.