2 quarts chicken or turkey stock1 bunch leeks, white and light green parts, cleaned and sliced thin 2/3 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

Combine the stock and leeks, bring to a boil, reduce the heat and simmer 20 minutes. Add the rice or bulgur, and continue to simmer until the grain is cooked through, 15 to 30 minutes. Taste and adjust salt.

Beat together the eggs and lemon juice until frothy in a medium bowl. Just before serving, making sure that the broth isn’t boiling, gradually add 2 cups to the egg and lemon mixture while beating vigorously with a whisk to prevent the eggs from curdling. 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.

From nytimes.com