5 cans chicken broth
1/2 c. uncooked regular rice
2 egg yolks
1/4 c. fresh lemon juice
2 tbsp. grated lemon peel
1 tbsp. grated Parmesan cheese
1 c. whipped cream
Snipped fresh chives, if desired

Skim off excess fat from chicken broth. Heat chicken broth in a large saucepan over medium heat to boiling; stir in rice. Cook uncovered, stirring occasionally, until rice is soft, about 15 minutes. Whisk egg yolks and lemon juice in small bowl until light and lemon colored. Whisk one cup of the hot broth into egg yolk mixture. Remove saucepan from heat; slowly stir egg yolk mixture into broth. Stir lemon peel and cheese into whipped cream in small bowl. Garnish soup with chopped chives; pass whipped cream. This may be served warm or cold. Refrigerate at least 5 hours if serving cold. Serves 6.