|Homemade chicken stock||4 Cup (64 tbs)|
|Long grain rice||1⁄4 Cup (4 tbs)|
|Lemon juice||2 1⁄2 Tablespoon|
Bring chicken stock to a boil about 25 minutes before serving time.
Add rice, cover and simmer 20 minutes or until rice is tender.
Remove from heat.
Beat eggs until very light at serving time.
Beat in lemon juice.
Add about 1 cup of the hot chicken stock gradually, beating constantly.
Add the egg mixture to the rest of the broth gradually, beating constantly (use a whip if you have one) and bring just to the scalding point (do not boil).
Taste and adjust seasoning if necessary.
Ladle into soup bowls and top each serving with a paper-thin slice of lemon and a small sprig of watercress.