Avgolemono soup(greek chicken-lemon soup)

    
4cchicken stock
1tblemon juice, fresh
1/4tslemon zest
1/2cwhite or brown rice, cooked
4eaegg yolks, slightly beaten
1xpepper, freshly ground
1xnutmeg, ground
Directions:
Heat stock in 2 quart saucepan until steaming. Stir in lemon juice and zest. Add rice and heat. Whisk 1/4 cup of stock into egg yolks, then quickly whisk mixture back into stock. Heat gently, stirring occasionally, until steaming, 2-3 minutes. Pour into serving bowls and sprinkle with pepper and nutmeg if desired.