GREEK LEMON SOUP

Steps:

• Pour the broth into a pot and bring it gradually to a full boil.
• Pour in the rice, reduce to a simmer,and cover.
• Cook for about 25 minutes, or until rice is just tender.
• Do not overcook.
• Meanwhile whisk the egg yolks and lemon juice together in a small bowl until well combined.
• When rice is done, remove soup from the heat and ladle 2 cups of hot broth into the egg and lemon mixture.
• Whisk this mixture back into the remaining soup.
• Return the soup to medium heat and cook, stirring constantly, until soup is just steaming.
• Do not let it reach a boil.
• Season to taste and serve immediately, or remove from heat, cool to room temperature, cover and refrigerate.
• Correct seasoning just before serving.
• Garnish hot or cold with lemon slices and chopped parsley.