Greek Lemon Rice Soup

Ingredients

3 1/2 cups fat-free vegetable broth
2 lrg cloves garlic minced
1/4 cup fresh or frozen lemon juice (¼ to ⅓)
thawed
1 egg slightly beaten
2 tablespoons finely chopped parsley
salt and white pepper to taste

Preparation

1
Heat broth in medium saucepan; stir in rice and garlic. Reduce heat and simmer, covered, until rice is tender, about 25 minutes. Reduce heat to low.
2
Mix lemon juice and egg; slowly stir mixture into soup. Stir in parsley; season to taste with salt and white pepper. Pour soup into bowls.

Tools

 



Yield:

4.0 servings

Added:

Monday, December 14, 2009 - 12:51am

Creator:

Anonymous

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