Avgolemono Soup

Ingredients

4 cup chicken stock
1 tablespoon lemon juice
1/4 lemon zest
4 egg yolks
1 pepper
1 nutmeg

Instructions

Heat stock in 2 quart saucepan until steaming. Stir in lemon juice and zest. Add rice and heat. Whisk 1/4 cup of stock into egg yolks, then quickly whisk mixture back into stock. Heat gently, stirring occasionally, until steaming, 2-3 minutes.

Pour into serving bowls and sprinkle with pepper and nutmeg if desired.