Lemono soup (with a binding of egg and  lemon)

Ingredients

5 glasses broth, 1 cup rice, 5 egg-yolks, % glass lemon juice, salt, pepper

 Bring the broth to the  boil (chicken or beef-broth) and add the rice. Stir from time to time until the rice is done and then remove it from the fire. Beat egg-yolk with lemon, season with salt  and pepper,  add  a  bit of broth to the egg mixture  and beat well. Then mix the eggs with the soup and stir well. If you like your soup really fluffy add the beaten whites of the eggs, stir and serve.Serves 6-8.