Egg Lemon Soup

• 2 quarts garlic broth
• Salt and freshly ground pepper
• 1/2 cup long grain rice
• 2 eggs
• 1/4 to 13 cup lemon juice (to taste)
• 2 tablespoons chopped fresh parsley
• a good size broccoli crown, broken into small florets and steamed for 5 minutes

1. Bring the garlic broth to a simmer and season as desired with salt and pepper.
2. Add the rice and simmer until tender, about 15 minutes, or until the rice is tender.
3. Beat the eggs in a small bowl and beat in the lemon juice.
4. Distribute the optional broccoli among 4 soup bowls.
5. Ladle about 1/2 cup of the hot broth into the lemon/egg mixture and whisk together.
6. Making sure that the soup is not boiling, stir the egg mixture back into the soup and turn off the heat.
7. Stir for a minute or two, taste and adjust seasonings.
8. Add the parsley, and serve.

garlic broth, salt, long grain rice, eggs, lemon juice, parsley, broccoli crown

Taken from cooking.nytimes.com/recipes/1016510 (may not work)