Greek Lemon Soup

Eggs thicken lemony broth in this summery soup.

6 cups chicken stock
1/2 cup long-grain rice
3 egg yolks
5 packets True Lemon
Dash salt
Pepper to taste
Chopped parsley for garnish

Bring broth to a boil in a medium saucepan and add rice.
Cover and reduce heat, allowing rice to simmer until tender; about 20 minutes.
In a small bowl, whisk egg yolks and True Lemon together until well-combined.
When rice is done, remove soup from heat and ladle 1 cup of the hot broth into egg and lemon mixture, stirring constantly.
Pour egg mixture into chicken broth, stirring constantly.
Simmer on low heat for about 5 minutes, until slightly thickened. Do not let soup boil or it will curdle.
Add salt and pepper to taste. Serve with parsley on top and pita bread triangles on the side if desired.

Submitted by Jen, Baltimore, MD (Adapted from The Lemon Lovers Cookbook, by Peg Bailey).

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