Review of last recipe (photo above) - It was just okay ... a very quick dishl to make, but not worth saving.

TODAY'S RECIPE - EGG AND LEMON SOUP (Greek Avgolemono)

Serves 4

2 pints chicken stock
salt and pepper
2 tbsp uncooked rice
2 eggs
juice of 2 lemons, strained
chopped parsley for garnish

Bring the stock to a boil and season to taste with salt and pepper.

Add rice to the boiling stock and simmer until tender, covered, for about 15 minutes.

As the soup cooks, beat the egg in a mixing bowl then gradually beat in the lemon juice and, very slowly, add one half of the boiling stock.  Add this mixture back into the soup while it is still cooking, stirring all the time.

Simmer gently for 3 minutes and remove from heat.  Allow to stand for 2 minutes before serving, and sprinkle with chopped parsley.