AVOGOLEMONO WITH SPINACH (LEMON-RICE SOUP WITH SPINACH)
			2 CUPS CHICKEN BROTH 1 CUP WATER ¹/3 CUP LONG GRAIN RICE 5 CUPS PACKED SPINACH LEAVE, WASHED & CHOPPED 2 EGGS 3 TABLESPOONS FRESH LEMON JUICE & ZEST LEMON PEPPER, TO TASTE, (OPTIONAL)
				IN SAUCEPAN, COMBINE THE CHICKEN BROTH & WATER, AND BRING TO A BOIL  ADD RICE AND SIMMER, COVERED FOR 20 MINUTES  ADD SPINACH, SIMMER UNCOVERED, 2 MINUTES  IN A SMALL BOWL WHISK TOGETHER THE EGGS AND THE LEMON JUICE & ZEST  WHISK IN 1-CUP OF THE HOT SOUP INTO THE EGG MIXTURE TO TEMPER THE EGGS ADD THE EGG/BROTH MIXTURE BACK INTO THE SOUP SIMMER OVER LOW HEAT, STIRRING UNTIL VERY HOT AND SOUP THICKENS, DO NOT BOIL SOUP TASTE TO ADJUST SEASONINGS, WITH SALT, PEPPER & THE LEMON PEPPER  SERVE HOT WITH THINLY SLICED GREEN
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