How To make Avgolemono Soup(Greek Chicken Lemon Soup)

Ingredients
4
cup
chicken stock
1
tablespoon
lemon juice, fresh
1/4
teaspoon
lemon zest
1/2
cup
white or brown rice, cooked
4
each
egg yolks, slightly beaten
1

pepper, freshly ground
1

nutmeg, ground

Directions:
Heat stock in 2 quart saucepan until steaming. Stir in lemon juice and zest. Add rice and heat. Whisk 1/4 cup of stock into egg yolks, then quickly whisk mixture back into stock. Heat gently, stirring occasionally, until steaming, 2-3 minutes.
Pour into serving bowls and sprinkle with pepper and nutmeg if desired.