Greek lemon soup

Greek lemon soup



  • egg yolks - 2 item
  • egg - 1 item
  • lemon juice - 1/4 c
  • chopped fresh dill - 1 item
  • cayenne pepper - 1/2 tsp
  • chopped, fresh parsley - 2 Tbsp
  • uncooked brown rice - 1/2 c
  • rich chicken stock - 6 c

How to make greek lemon soup:

Place stock in a medium-size heavy bottom saucepan and bring to a boil. Add rice and reduce heat to low. Cover and cook until tender, 30 to 35 minutes.

Place egg and egg yolks in medium bowl and beat with a rotary beater or wire whisk until light and frothy. Slowly add lemon juice, beating thoroughly.

Just before serving, dilute egg-lemon mixture with 1 cup hot stock, beating constantly with whisk until well blended. Then gradually add mixture to remaining hot soup, stirring constantly. Bring almost to the boiling point, but do not boil or the soup will curdle. Stir in parsley and cayenne. Remove from heat and serve immediately. Garnish with dill. Makes 4 to 6 servings.

Recipe categories: Low fat, Soups & stews.

Greek lemon soup
Average rating: 3 of 5, total votes: 4
Cook. Time: PT40M
Total Time: PT40M

Cause of complaint:

Related ingredients:
sugar, cinnamon, eggs, butter or margarine, salt, brown sugar, water, cloves garlic, minced
You may be interested in these recipes: