Greek soup

1. Heat the stock in a pan. Pour in the rice and leave to cook for the time indicated on the packet.

2. Beat the eggs with lemon juice and 1 tablespoon of cold water. Add 1 glass of stock while stirring. Remove from heat and pour the contents of the pan little by little into the rice.

3. Divide the soup into bowls, sprinkle with the chopped chives and a few pinches of paprika. Serve the soup.

Our cooking tip: Eat this with chicken for a full meal. Pair with a beaujoulais