EGG AND LEMON SOUP

Preparation Method :

• Heat, but do not boil the chicken stock, then season it with salt and pepper.
• Add the rice and cook slowly until tender, about 15 minutes.
• Meanwhile, prepare the sauce. Beat the eggs in a bowl, gradually adding the lemon juice at the same time.
• When ready to serve, slowly add the lemon juice mixture to the soup, which should be hot but not boiling (the eggs will curdle if it does boil).
• Leave to stand for a few minutes before serving, garnished with fresh parsley.