Instructions: Make the consomme up to 750 ml/1 1/4 pints (3 cups) with water, pour in a pan and bring to the boil. Add the rice and reduce the heat to a simmer.

Beat the egg yolks in a small bowl and gradually whisk in the lemon juice.

Stir in 3 or 4 tablespoons of the hot soup, a spoonful at a time, then slowly pour the mixture back into the hot soup, stirring all the time.

Heat, stirring, until the rice is cooked and the soup is glossy and slightly thickened - do not allow the soup to boil or it will curdle.

Season with salt and pepper to taste and garnish with chives. Serve with wholewheat buttered toast.

VARIATION: Fish and Lemon Soup - substitute fish stock for the chicken consomme. Fish stock can be made by boiling fish trimmings (bones, heads, etc.) with an onion, carrot, celery stalk, parsley and lemon thyme sprigs, 1 bay leaf and 8 black peppercorns in 750 ml/1 1/4 pints (3 cups) water and 2 tablespoons white wine vinegar. Bring to the boil slowly, simmer for 45 minutes, then strain. Reduce slightly by rapid boiling, then use in the soup as above.

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