Greek Lemon Soup

• 2 pints good chicken stock
• 2 oz. long-grain rice
• 2 eg

Bring stock to the boil, add rice and simmer, covered, for 15 minutes. In a basin beat the eggs and lemon juice together. Then spoonful by spoonful, and stirring continuously, add about one-third of a pint of the boiling stock to the egg mixture. Return this egg mixture to the rest of the stock and stir over very low heat until the soup is smooth and creamy; do not boil or the eggs will