Greek Lemon Soup
|Chicken stock||5 Cup (80 tbs), well seasoned|
|Lemon juice||2 Tablespoon (Juice Of 1 Lemon)|
1. Bring the stock to a boil in a medium-size saucepan and add the rice. Cook over a moderate heat until the rice is tender, about 15 minutes.
2. Two or three minutes before you are ready to serve the soup, beat the eggs in a bowl with a whisk or rotary beater until they are light and frothy, then slowly beat in the lemon juice. Stir in, gradually, a cup of the hot soup.
3. Pour the egg and lemon mixture into the rest of the soup and beat well. Heat, but do not boil or the soup will curdle. Serve immediately.