This rice-based soup from Greece has a distinct lemon flavour. I often serve rice with pot-roast chicken and make this soup from the chicken and leftover rice.
Put the stock in a saucepan and bring to the boil. Scatter in the rice, lower the heat, and simmer until the rice is tender. Beat the egg yolks and lemon juice together in a small bowl, then beat in a ladleful of simmering broth. Remove the soup from the heat, and stir in the egg and lemon mixture. Let it heat through without simmering, otherwise the eggs will curdle. Season to taste, and serve.
© 1995 Frances Bissell. All rights reserved.