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Orange & Rice Soup



Boil the rice in the chicken stock for 12 minutes, drop in the chopped chives then spoon a tablespoon of the hot liquid into the beaten egg yolks.

Stir the egg yolks into the soup, add the orange juice, sprinkle with a little freshly ground black pepper and warm through before serving into bowls which you’ve dropped several orange segments.

Serve with hot crusty bread.