Soupa Avgolemono (Soupe grecque aux œufs et au citron)
6 cups (1.5L) chicken stock (good quality or homemade)
Salt and freshly ground white pepper
1/2 cup (125 mL) long-grain white rice
2 large eggs, left at room temperature for 30 minutes
4 tablespoons (50 mL) freshly squeezed lemon juice (or more if needed)
1 1/2 tablespoons (20 mL)  Chopped fresh dill, plus extra for garnish 

Bring stock, salt and pepper to a boil in a 3- to 4-quart (3L to 4L) heavy saucepan. Stir in rice, reduce heat to low and cook, covered, for 15 minutes or until rice is tender. Remove from heat.

Beat eggs in a bowl with an electric mixer at high speed, until thick and pale, three to five minutes.

Add lemon juice in a slow stream, beating so that the mixture thickens, then thins out. To temper eggs, add one cup of hot stock mixture in a slow stream, beating. Then beat in the rest of the stock mixture. Stir in dill and adjust salt and pepper if necessary. Serve in individual bowls and garnish with additional fresh dill.