|Plain flour||25 Gram|
|Chicken stock||550 Milliliter|
|Cooked rice||50 Gram|
|Dried egg powder||30 Milliliter|
|Lemon juice||45 Milliliter|
|Chopped parsley||30 Milliliter|
1. Melt the butter in a large saucepan, add the flour and cook for 1 minute. Gradually blend in the chicken stock. Bring to the boil and simmer for 5 minutes. Add the rice, if using.
2. Blend the dried egg, water and lemon juice until smooth. Stir into the hot stock a little at a time. Heat the soup, but do not allow it to boil. Season it to taste. The soup should be smooth. Serve hot sprinkled with chopped parsley.