Beid bi Lamoun

Description
Egg and lemon soup

Ingredients

 * 7½ cups chicken stock
 * salt and white pepper
 * ⅓ cup rice, washed or ⅓ cup Italian pastina or ¼ cup tapioca
 * 3 egg yolks or 2 whole eggs
 * juice of 1 – 2 lemons
 * 2 tsp finely chopped parsley or chives (optional)

Directions

 * 1) Make a rich chicken stock with leftover chicken bones or giblets.
 * 2) If it is not strong enough, add a stock cube.
 * 3) Season with salt and pepper.
 * 4) Add the rice, pastina, or tapioca to the boiling stock and simmer until tender.
 * 5) Beat the egg yolks or whole eggs and add the lemon juice, beating constantly.
 * 6) Add a ladleful of the soup to the egg mixture and beat well.
 * 7) Pour this back into the pan slowly, still beating constantly.
 * 8) Keep the heat under the pan very low, and cook the soup gently, stirring all the time, until it thickens.
 * 9) On no account allow it to boil, or the eggs will curdle.
 * 10) Taste and adjust seasoning, adding more lemon juice if necessary.
 * 11) Garnish, if you like, with chopped parsley or chives, and serve immediately.