Velvety chicken soup flavoured with mastic

A classic Winter time soup with a twist! The distinctive aroma and flavour of the mastic gives something extra to this dish

For (4-5 people):
2 Litres of chicken stock (home made preferably, the one you are left with from boiling a chicken earlier)
2 tea-cups of arborio rice
3-4 drops of mastic oil
2 eggs
the zest of 1 lime + the juice of 2 limes
salt
pepper

Method:
In a large pot put the chicken stock, the rice, the mastic oil and a bit of salt and simmer on medium/low heat until the rice is well cooked.

Working in batches, put the soup in a blender and pulse until it becomes a smooth pulp. Turn the soup back into the pot and bring it to the boil again.

In a bowl whisk the eggs along with the lime juice very well. Using a ladle get small quantities of the soup and add into the egg mixture but don't stop whisking. When the eggs get the same temperature with the soup, take the pot off the heat, empty the egg/lemon sauce in and stir well.

Add in the soup the lime zest, some pepper and serve immediately in warmed bowls. In each bowl you can put some of the boiled chicken shredded or to serve it separately cut in portions on a platter.