How to make it

  • Bring the stock to a boil and add the rice.
  • Simmer for 10-15 minutes, or until rice is tender but not too soft,turn the heat to low.
  • Whisk the eggs and lemon juice together in the mixing bowl.
  • Whisking constantly, (to make sure the egg does not cook to fast and curdle the mixture) slowly add ladle-fulls of the hot stock into the egg mixture to bring it up to the temperature of the soup.
  • Once you've whisked in 6 to 8 ladle-fulls, slowly add the now hot egg mixture into the rest of the soup, whisking constantly. Do not boil the soup, or it will curdle.
  • Add pepper and salt to taste.
  • Serve with crusty bread.

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