Egg And Lemon Soup
|Chicken stock||1 1⁄2 Quart (Homemade Or Canned)|
|Uncooked parboiled rice||1 1⁄2 Cup (24 tbs)|
1. Heat stock in a saucepan. Add rice and simmer, covered, until tender
2. Beat egg and yolks until light. Beating constantly, slowly add lemon juice.
3. Measure 2 cups hot chicken stock and add, tablespoon by tablespoon, to egg mixture, beating constantly to prevent curdling. Add this mixture to the remaining hot chicken stock with rice. Season with salt and pepper.