Avgolemono

From The Vegetarian Cookbook

• 6 cups vegetable stock
• 1/3 cup long-grain white rice
• 4 eggs
• salt
• white pepper
• lemon juice

Cook the rice in the vegetable stock until just tender.

Separate the eggs, whip the egg yolks until thickened, and whip the whites to form gentle peaks. Fold the whites into the yolks, then add to the rice and broth, whipping until the soup thickens. Season with salt, pepper and lemon juice as desired, and serve immediately.