Greek Lemon Soup

• 1.15 litres/2 pints good chicken stock, absolutely fat free
• 50 g/2

Heat the chicken stock to boiling point and toss in the rice. Boil steadily for about 10 minutes or until the rice is tender. In a jug, mix the lemon juice and eggs together. Add a cupful of the hot stock to the egg and lemon mixture and beat really well. Take the soup off the heat and carefully pour in the egg and lemon.

Reheat the soup without bringing it anywhere near boiling point (