Greek Egg-and-Lemon Soup

This is one of those recipes which cries out for homemade chicken stock. It is also one which is so simple to prepare most cookbook readers will not recognize how elegant and delicious it is. None who have tasted the dish would make that mistake. Try it. You'll like it.

1. Bring the stock to a boil. Add the rice and cook until it is tender, about 20 minutes.
   
   
2. Remove the broth from the heat and allow to cool for at least 10 minutes. Just before serving (allow 5-8 minutes), crack the eggs into a bowl and beat them until they are light and frothy. Slowly beat in the lemon juice. While continuing to beat the lemon-egg mix, dilute it with a cup or two of the warm soup.
   
   
3. Add the lemon-egg mix to the rest of the broth, stirring constantly. Bring it back to a serving temperature, taking care not to let it boil (this will curdle the eggs). Serve immediately.

3-4 servings   

Source: Craig Claiborne, The New York Times Cookbook