Chilled Greek Lemon Soup
|Chicken broth||5 Cup (80 tbs)|
|Fresh lemon juice||1⁄4 Cup (4 tbs)|
Bring broth to a boil.
Combine eggs with lemon juice and beat well.
Pour egg mixture into hot soup, beating constantly.
Season to taste with salt, pepper and nutmeg.
Strain into a container and chill at least 3 hours.
Garnish each serving with a lemon slice.