Psarosoupa Avgolemono - Egg & Lemon Fish Soup

Ingredients:

3 1/2 lbs. To boil Fish
2 Eggs
2 Lemon
2 -3 Carrots
2 -3 Onion
2 -3 stalks Celery
3/4 cup Olive Oil
Rice
Salt
Pepper

Directions:

Clean and wash the fish, salt and pepper it then drain.
Put enough water to boil the fish in a pot with onions, carrots and celery.
Bring to a boil.
Cook for 45 minutes, then add the fish and the oil.
When the fish had cooked, remove and lay on a platter.
Strain the broth through a colander and put it again in the pot.
Add enough rice (1 heaping tablespoon for each seerving) and stir with a fork.
When the rice has cooked, beat 2 eggs, slowly adding the juice of 1-2 lemons and some broth from the pot and pour the mixture in the pot, stirring constantly, over a low fire.
Remove the soup from the fire and serve.
Serve the fish separately.

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