Greek lemon soup

serves 4
ingredients
1 tablespoon cornflour
1 litre/13⁄4pt chicken stock
50g/2oz long-grain rice
4 tablespoons freshly squeezed
lemon juice
3 eggs
• Stir the cornflour into 225ml/8fl oz
chicken stock of the until it has
dissolved. Pour into a saucepan
over a medium heat, and add the
remaining stock.
• Bring to the boil. Add the rice,
reduce the heat and simmer for
about 20 minutes until tender.
Remove from the heat.
• Beat the lemon juice and eggs
together. Whisk half the stock, a
little at a time, into the egg
mixture. Pour the egg mixture into
pan with the remaining stock,
mixing well.
• Return to a low heat and cook,
stirring constantly, until the soup is
just thickened. Serve immediately.