Ingredients:

• 1 litre chicken stock, well flavored, preferably home made
• 2 large eggs
• 1/4 cup lemon juice
• handful of short grain white rice
• Cornflour (optional)
• White pepper to serve

Method:

Bring stock to the boil, add rice and a pinch of salt, and cook until rice is tender.  Beat the eggs in a separate bowl and add lemon juice.  Take about 1/2 cup of the stock and mix it in to the egg mixture.  Add all slowly back to the pot and stir over a low heat until it has thickened.  Do not boil as the eggs will curdle.  Ladle into bowls to serve and sprinkle lightly with white pepper.

To make a quick version which is delicious because it is thick and creamy,  mix a tablespoon of cornflour into a paste with a little water and add to the soup, stirring constantly until it has reached the right consistency.