Greek Lemon Soup
1 Pot, 1 Skillet, 1 Baking sheet, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Sieve, 1 Lid, 1 Mortar, 1 Wooden spoon
Bring the chicken stock to the boil, add the rice and simmer on a low heat for approx. 25 minutes.
Mix together the lemon juice and the egg yolks. Take approx. 200 ml of the hot broth and trickle it into the egg mixture. Then transfer the mixture slowly back into the pot of broth. Stir well and do not allow the soup to boil any longer. Add the lemon zest and season with salt, ground black pepper and a pinch of allspice.
Pour into bowls and garnish with lemon slices and coriander.