May 12, 2010

Greek Lemon Rice Soup

Citrus, eggs, Rice, soup, stovetop, Vegetarian Recipes

Presented by

43 ratings

Prep time: 10 minutes
cooking time 25 to 30 minutes
Servings: 6
Partner: Mediterranean Chicken

Grandma loved to exchange recipes in her ethnic neighborhood. This Greek soup became a family favorite.

Ingredients

2 tablespoons butter
1/3 cup minced green onions with tops (about 3 medium)
6 cups chicken broth
2/3 cup long-grain white rice
4 large eggs
Juice of 1 fresh lemon
1/8 teaspoon white pepper, optional
Fresh mint and lemon zest strips, optional for garnish

Directions

1

Melt butter in 3-quart saucepan over medium heat. Add green onions. Cook and stir until green onions are tender, about 3 minutes.
2

Stir in chicken broth and rice. Bring to a boil over medium-high heat. Reduce heat to low; simmer, covered, until rice is tender, about 20 to 25 minutes.
3

Beat eggs in a medium bowl with wire whisk until well beaten. Add lemon juice and 1/2 cup broth mixture to eggs.
4

Gradually return lemon juice mixture to broth mixture in saucepan, stirring constantly. Cook and stir over low heat until broth mixture thickens enough to lightly coat spoon, 2 to 3 minutes. Do not boil.
5

Stir in pepper, if desired. Garnish with fresh mint and lemon zest strips, if desired.

Grandma's Secret Trick

Grandma used her magical touch to make this creamy, rich soup. In order to avoid a lumpy, curdled soup, she stirred the eggs and lemon juice together first, and gradually added the egg mixture to the chicken broth. She then simmered the mixture until it thickened, never letting the soup come to a boil.