Avgolemono Soup

• 2–2½ pt / 1.15–1.45 l chicken stock
• 3 tbsp long grain 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