Greek Lemon Soup
|Chicken broth||1 Quart|
|Cold water||2 Tablespoon|
|Lemon juice||1⁄4 Cup (4 tbs)|
Heat chicken broth to boiling and stir in a paste of cornstarch and water.
Cook 2 minutes.
Whisk together eggs and lemon juice and pour half the broth into the egg mixture, whisking constantly.
Return to saucepan and cook over very low heat, stirring constantly.
Ladle into soup bowls or small Japanese tea cups or souffle dishes and garnish with a parsley sprig.