Egg and Lemon soup

Ingredients:

2 l chicken broth

50 g white rice

2 eggs 1 lemon

7.5 ml salt or more to taste

Cooking Instructions:

Bring the broth to a boil, and add the rice and salt. Let rice cook for 15-20 minutes. Remove pot from stove and let it cool for a while. Separate the whites from the egg-yolks, and beat the whites in a large bowl, until they thicken a little. Add the yolks and the juice of the lemon and beat until you get a uniform mixture. Now carefully, using a ladle, pour some of the warm broth into the egg mixture, while beating continuously. When your bowl is full, pour the contents back into the remaining broth, and stir until you get a uniform mixture.

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