Greek lemon and rice soup are a must-make fall meal. When the temperatures begin to drop, all you want to do is cozy up with a bowl of hot soup. Greek lemon and rice soup is a simple recipe, made by flavoring chicken stock with lemon juice and thickening the broth with egg yolks. You'll want to keep the rice separate from the broth until you are ready to serve. If not, the rice will soak up the liquid like a sponge. Fresh chopped parsley is added at the last moment so that the flavor will remain bright and grassy. Serve this soup with a grilled cheese or a classic Greek salad.
6 cups chicken broth
1/2 cup long grain rice, not converted or instant
3 egg yolks
1/4 cup fresh lemon juice (one lemon)
Salt and freshly ground pepper to taste
Garnish with sliced lemon and parsley
In a pot, of course, bring broth to a boil and pour in the rice. Reduce to a simmer and cover. Cook for 25 minutes, until rice is just tender. Do not over cook.
Meanwhile, whisk the yolks and lemon juice together in a small bowl.
When rice is done, remove from the heat and slowly, beating madly all the time, ladle about 2cups of the broth into the egg/lemon mixture. Then whisk that back into the big pot with the rice/broth in it. Pour slowly and beat so as to keep those yolks from curdling.
Return pot of soup to the stove on medium heat and let it heat up until just steaming:don’t let it boil.
There you have it. This soup is good hot or cold. I like to make it with homemade broth in the summer because the stock thickens when cold.
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