Greek Egg and Lemon Soup

(SERVES 4)

• 1.2 litres/2 pts/5 cups lamb stock, made with 2 stock cubes
• 50 g/2 oz / ¼ cup long-grain rice
• 1 lemon
• 2 eggs
• Salt and freshly ground black pepper

Put the stock in a saucepan and bring to the boil. Add the rice and simmer for 10 minutes or until the rice is tender. Thinly pare the rind from the lemon and cut into thin strips. Plunge the rind in boiling water and leave to stand for 5 minutes. Drain and reserve for garnish. Squeeze the juice from the lemon into bowl. Add the eggs and whisk thoroughly. Add 2 ladlefuls of the hot stock to the eggs and whisk again. Remove the soup from the heat. Stir in the egg mixture and season with salt and pepper. Don not reheat. Ladle into warmed bowls and garnish each with a few strips of lemon rind.