True Lemon Egg Soup

Directions

1. Bring a medium saucepan full of water to a boil. 
2. Fill a bowl with ice and water. Separate the head of garlic into cloves and drop them into the boiling water. 
3. Blanch for 30 seconds, then transfer to the ice water. Allow to cool for a few minutes, then drain and remove the skins from the garlic cloves. They should be loose and easy to remove.
4. Lightly crush the cloves by pressing on them with the flat side of a chef's knife.
5. Place the garlic cloves in a large saucepan with 2 quarts of water and olive oil and bring to a gentle boil. Reduce the heat, cover and simmer 1 hour. Strain. Taste and adjust salt as desired.
6. Bring the garlic broth to a simmer and season as desired with salt and pepper. Add the rice and simmer until tender, about 15 minutes, or until the rice is tender.
7. Beat the eggs in a small bowl and beat in the True Lemon.
8. Distribute the optional broccoli among 4 soup bowls. Ladle about 1/2 cup of the hot broth into the lemon/egg mixture and whisk together. Making sure that the soup is not boiling, stir the egg mixture back into the soup and turn off the heat. Stir for a minute or two, taste and adjust seasonings. Add the parsley, and serve.