Chicken Soup With Leeks and Lemon

1. 1

   Combine the stock and leeks, bring to a boil, reduce the heat and simmer 20 minutes.

2. 2

   Add the rice or bulgur, and continue to simmer until the grain is cooked through, 15 to 30 minutes.

3. 3

   Taste and adjust salt.

4. 4

   Beat together the eggs and lemon juice until frothy in a medium bowl.

5. 5

   Just before serving, making sure that the broth isnt boiling, gradually add 2 cups to the egg and lemon mixture while beating vigorously with a whisk to prevent the eggs from curdling.

6. 6

   Turn off the heat under the soup, pour the egg-lemon mixture into the soup, stir well and serve, adding a bit of pepper to each bowl and garnishing with chopped fresh parsley or dill.

* Per serving · 4 servings · Values may vary.

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