Chicken Soup With Leeks and Lemon

• 2 quarts chicken or turkey stock, preferably homemade
• 1 pound leeks, white and light green parts only, cleaned and sliced thin
• 23 cup rice or coarse bulgur (to taste)
• 4 large eggs, at room temperature
• Fresh juice of 2 lemons, strained, or about 6 to 8 tablespoons, to taste
• Salt to taste
• Freshly ground pepper
• Chopped fresh parsley or dill for garnish

1. Combine the stock and leeks, bring to a boil, reduce the heat and simmer 20 minutes.
2. Add the rice or bulgur, and continue to simmer until the grain is cooked through, 15 to 30 minutes.
3. Taste and adjust salt.
4. Beat together the eggs and lemon juice until frothy in a medium bowl.
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. 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.

chicken, leeks, rice, eggs, fresh juice, salt, freshly ground pepper, parsley

Taken from cooking.nytimes.com/recipes/1013607 (may not work)