Egg lemon soup

The authentic version of this Greek dish is chicken soup with an egg-and-lemon enrichment stirred in at the end. But I don’t hesitate to make egg lemon soup using garlic broth, thereby transforming a Greek classic into a refreshing, lemony twist on garlic soup. 2 quarts garlic broth Salt and freshly ground pepper 1/2 cup long grain rice 2 eggs 1/4 to 1/3 cup lemon juice (to taste) 2 tablespoons chopped fresh parsley optional: 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. Add the rice and simmer until tender, about 15 minutes, or until the rice is tender. 2. Beat the eggs in a small bowl and beat in the lemon juice. 3. Distribute the optional broccoli among 4 soup bowls. Ladle about 1/2 cup of the hot broth into the lemon/egg mixture and whisk together. Making sure that the soup is not boiling, stir the egg mixture back into the soup and turn off the heat. Stir for a minute or two, taste and adjust seasonings. Add the parsley, and serve. Yield: Serves 4 Advance preparation: The garlic broth will keep for a day in the refrigerator and can be frozen. Approximate Nutritional Information per Serving: Without broccoli: 197 calories; total fat: 5.1g; saturated fat: 1.5g; cholesterol: 93mg; sodium: 1560mg; total carbohydrates: 21.9g; sugars: 2.0g; protein: 14.2g; vitamin A 5% recommended daily allowance (RDA) based on 2,000 calorie diet; vitamin C: 16% RDA; calcium 4% RDA; iron 14% RDA (Information provided by calorie-count.com)