Rice Soup with Eggs and Lemon Recipe

Serves 6

1. Bring the stock (reserving 1 cup/250 ml) to a boil in a large saucepan.

2. Add the rice. Partially cover and cook for 15-20 minutes, or until the rice is tender.

3. Beat the eggs, egg yolks, and lemon juice in a medium bowl until frothy. Season with salt and pepper.

4. Pour in the reserved stock. Stir the egg mixture into the soup.

5. Remove from the heat and beat until the eggs have thickened but are not scrambled. Serve immediately.