Greek lemon soup

ingredients:

1 tablespoon cornflour
1 litre / 1 3/4 pt chicken stock
50g / 2 oz long-grain rice
4 tablespoons freshly squeezed
lemon juice
3 eggs

How to cook?

• Stir the cornflour into 225ml / 8 fl 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.