Cooking method:

1. In a mixing bowl,combine minced garlic,egg yolks and seasoning.
2. Beat with a wire whisk.
3. Gradually add olive oil,while beating.
4. Add it drop by drop at first and then in a gradually increasing amount as the mixture thickens.
5. Set aside and chill.

Ingredients:

• 1 pound (480 g) white fish fillets,skinless and boneless
• 2 large fish heads (snapper or cod)
• 5 pints (5 L) water
• 1 large yellow onion,peeled and chopped
• 1 teaspoon dried oregano
• 2/3 cup (160 g) long-grain rice
• 2 egg yolks
• freshly squeezed juice of 2 lemons
• grated zest of 1 lemon
• salt and freshly ground black pepper

Cooking Method:

1. In a large saucepan,combine water,fish fillets and fish heads.
2. Add chopped onion and dried herbs.
3. Bring to a boil over high heat,then reduce heat to low and simmer,covered,for 30 minutes.
4. Strain off the stock,squeezing the fish pieces to obtain the utmost possible anount of juice before discarding.
5. Reheat the stock and stir in rice.
6. Simmer over low-heat for 20 minutes.
7. In a mixing bowl,whisk egg yolks,using a whisker.
8. Gradually add lemon juice,stirring with fork until well blended.
9. Spoon some of the hot soup into egg mixture,then stir into the gently simmering soup.
10. Stir in half of lemon zest and simmer for a further 5 minutes.
11. Season with salt and black pepper.
12. Serve Greek fish soup with a light sprinkling of lemon zest on each portion.More soup recipes>>>>

Ingredients:

• 5 cups (1.25 L) homemade chicken stock
• 1 boneless and skinless chicken breast,cut into 1-inch (2.5 cm) pieces
• 1/4 cup (60 g) unsalted butter,melted
• 1/2 cup (125 g) all-purpose flour
• 2 1/2 cups (625 g) scalded milk
• 1 small stalk fresh celery,finely chopped
• few drops Tabasco sauce
• 2 egg yolks
• salt and freshly ground black pepper