Avgolemono Soup - cooking recipe

Ingredients

6 to 8 c. any meat stock
2 to 3 whole eggs or yolks only
1 to 2 lemons (juice only)
1 Tbsp. cornstarch or flour (optional)

Preparation

Heat the stock.
Beat the eggs well.
Slowly add the lemon juice to the eggs, beating constantly (about 3 to 5 minutes). Slowly add 1 cup hot stock, mixing constantly.
Pour into the pot of soup.
Continue to stir the soup or gently shake the pot until the soup thickens slightly (about 3 minutes).