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Greek Lemon Soup |
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Ingredients
- 6 cups chicken broth
- 1/2~3/4 cup long-grain rice
- 3 egg yolks
- 1/4 cup lemon juice
- salt and freshly ground pepper to taste
- Fresh lemon sliced thinly for garnish
- Chopped parsley for garnish
Directions
- Bring broth to a boil and add rice.
- Cover and reduce heat, allowing rice to simmer until tender, about 20 minutes.
- Whisk egg yolks and lemon juice together until well-combined.
- When rice is done, remove soup from heat and ladle 1 cup of the hot broth into egg and lemon mixture. Wash this back into remaining soup.
- Return soup to medium heat, stirring constantly. Do not let soup boil or it will curdle.
- Add salt and pepper to taste and serve immediately.
- Garnish with lemons slices and parsley, and serve with French bread.
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