Egg And Lemon Soup
|Chicken stock||3 Pint (2 Liter)|
|Rice||3 Ounce (75 Gram)|
|Eggs||4 , well beaten|
|Lemons||2 , juiced|
Put the stock in a saucepan and bring to the boil.
Add the rice and simmer for 15 minutes, or until the rice is tender.
Meanwhile, mix together the eggs and lemon juice.
Stir in a few spoonfuls of stock.
Stir this mixture into the remaining stock.
Cook gently for 3 minutes.
Season to taste with salt and pepper.