Avgolemono Soup with Watercress

Ingredients:

• 8 cups lightly salted chicken broth
• 3/4 cup medium grain rice
• 3 large eggs
• 3 lemons (remove the zest from 1 and squeeze the juice from 3: about 0.5 cup of juice)
• 2 bunches of watercress (about 340 g), tough stems trimmed, greens chopped

Preparation:

1. In a medium saucepan, bring the chicken broth to a boil over high heat. Add the rice, a pinch of salt to taste, and a pinch of black pepper.
   
   Cover, reduce heat to medium-low and simmer until rice is tender, about 15 minutes.
2. When the rice is almost done, whisk the eggs in a bowl. Add the lemon juice.
3. Stirring constantly, slowly pour about 2 cups of hot broth into the eggs. Reduce the heat under the pan to low and stir the egg mixture into the pan.
   
   Stir with a wooden spoon until the soup thickens slightly, about 2 minutes. Do not bring the soup to a boil.
4. Remove the soup from the heat and stir in the lemon zest and watercress; let steep until the greens are tender but still bright green, 1 to 2 minutes.
5. Ladle into six deep bowls and sprinkle each serving with a little black pepper.