Greek Lemon-Egg Soup
serves 2-4
This warming soup is made with simple staple ingredients. The citrusy lemon and bright herbal parsley stand up to the richness of the egg. The rice adds texture and makes the soup filling and nourishing.
5 cups low-sodium chicken broth
1/2 cup long-grain white rice
8 egg yolks
1/3 cup fresh lemon juice
2 tablespoons chopped fresh parsley
prep: 5 minutes
total: 30 minutes
large non-reactive saucepan
large bowl
whisk
ladle
1. Bring the broth to a boil in a large non-reactive saucepan over high heat. Add the rice, reduce the heat and simmer until tender, 10-15 minutes.
2. In a large bowl, whisk together the egg yolks and lemon juice until smooth. When the rice is tender, with one hand slowly drizzle 2 cups of the hot broth into the the egg-lemon mixture, while whisking constantly with the other hand.
3. Ladle the egg-lemon-and-broth mixture back into the soup, whisking constantly. Simmer, while continuing to whisk, until the soup thickens, 3-5 minutes. (Don't let the soup boil.)
4. Take the pan off the heat and stir in the parsley and salt and pepper to taste.
2. In a large bowl, whisk together the egg yolks and lemon juice until smooth. When the rice is tender, with one hand slowly drizzle 2 cups of the hot broth into the the egg-lemon mixture, while whisking constantly with the other hand.
3. Ladle the egg-lemon-and-broth mixture back into the soup, whisking constantly. Simmer, while continuing to whisk, until the soup thickens, 3-5 minutes. (Don't let the soup boil.)
4. Take the pan off the heat and stir in the parsley and salt and pepper to taste.
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