Avgolemono Soup

Directions

1. 1
   In a large saucepan, bring the stock to a boil over moderately high heat.
2. 2
   Add the rice and salt.
3. 3
   Reduce the heat and simmer, covered, until the rice is just tender, about 25 minutes.
4. 4
   Add the lemon juice, parsley and pepper.
5. 5
   In a large bowl, whisk the eggs until frothy.
6. 6
   Bring the soup just to a boil and slowly pour it into the eggs, whisking constantly so that the eggs do not curdle.
7. 7
   Serve at once.