Tomato Avgolemono Soup

Ingredients

• 4 tablespoons olive oil
• 6 scallions, light green sections finely chopped
• 2 ribs celery, finely chopped
• 4 cups vegetable stock
• 1 cup water
• 1 28 ounce can plum tomatoes with their juices
• 1/2 cup dry white wine
• 1/2 teaspoon cinnamon
• 2 bay leaves
• 1/2 cup basmati rice
• 1/2 cup chopped parsley
• 2 egg yolks
• 2 1/2 tablespoons fresh lemon juice
• Salt
• Pepper

Directions

1. Warm the olive oil in a large soup pot over medium high heat. Stir in the scallions and celery, and cook until they’ve softened, about 8 minutes.
2. Pour in the vegetable stock, water, and tomatoes, then stir everything together. Bring the soup base up to a boil, then add the wine, cinnamon, and bay leaves.
3. Lower the heat, put the lid on the pot, and let the soup simmer for 45 minutes.
4. Stir in the rice and parsley. Continue cooking until the rice is tender, about 20 minutes. Fish out the bay leaves and throw them away, then add salt and pepper to taste.
5. In a medium bowl, beat the egg yolks until they look pale and foamy. Whisk in the lemon juice.
6. Slowly add one ladleful of hot soup to the yolk mixture, whisking the whole time. Add another ladleful the same way, keeping the whisk moving briskly.
7. Stir the tempered egg mixture back into the soup pot until fully blended. Serve immediately.