Greek Lemon Soup

Greek Lemon Soup
 
1 lemon    4 egg yolks, fork beaten
6 chicken bouillion cubes  1 cup heavy cream
1/2 tsp salt    2 to 3 tblsp butter or margarine
2 qts boiling water
1/2 cup uncooked long grain rice
 
1.  Pare thin narrow strips of lemon peel. Juice the lemon and measure 4 to 6 teaspoons; set aside.
 
2.  Add the lemon peel, bouillion cubes, and salt to the boiling water in a large saucepan.  Stir the rice into the boiling mixture;  cover and cook over low heat 20 to 25 min., or until rice is soft.
 
3.  Blend the egg yolks, cream, and 1/2 cup of hot broth; stir into soup. Cook and stir over medium heat about 5 min.  Remove from heat; stir in the reserved lemon juice.
 
4.  Before serving, put the butter into a hot tureen, and pour in the soup (OR put about a quarter pat of butter in each individual bowl before ladling soup.)  Grind black pepper over the surface.
 
Makes about 3 quarts of soup.
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