You will need:

6 cups of fish or chicken stock

84g of long grain rice, or vermicelli, tapioca or any soup pasta

3 eggs

juice of two lemons

freshly ground black pepper

What to do:

(1) Bring the stock to the boil and add the rice or pasta. Cover and simmer for about 15 minutes until the rice or pasta is cooked. (2) While the soup is cooking, separate the egg whites from the yolks. Add one teaspoon of cold water to the whites and beat until they are a frothy, stiff meringue consistency. (3) Add the egg yolks while still beating, then add the lemon juice gradually. Very slowly ladle a little of the stock into the egg and lemon continuing to beat all the time. (4) Remove the soup from the heat and gradually add the egg mixture stirring vigorously. Add pepper and serve immediately. This soup cannot be reheated once the egg and lemon misture has been added or it will curdle.