Greek Egg and Lemon Soup
3 cups chicken stock or bouillon
1 cup cooked enriched rice
2 medium eggs
1 tablespoon plus 1 teaspoon fresh lemon juice
In a saucepan combine stock and rice, bring to a boil. Simmer five minutes. In a medium bowl, beat eggs slightly; beat in lemon juice. Continue to beat eggs and slowly pour in about 1/2 cup rice – stock mixture. Add remaining mixture and transfer to a saucepan.
Cook over very low heat, stirring constantly with a wooden spoon about 3 minutes or until soup thickens slightly.
Do not boil or eggs will curdle.
Makes 2 servings.