Egg-Lemon SoupGreek Soup - chicken stock

Method

• Bring stock to a boil.
• Add rice and simmer over low heat until tender, 15 to 20 minutes.
• Add salt and pepper to taste. Prepare egg-lemon sauce.
• Beat egg whites until stiff.
• Add yolks, one at a time.
• Continue beating.
• Beat in lemon juice.
• Very gradually add 2 cups of hot broth to egg-lemon mixture, stirring constantly.
• (Too much heat and not enough stirring may cause curdling.)
• Stir egg mixture into broth; cover and let stand 5 minutes off the heat.
• Serve at once.