Greek Lemon Soup
By: Bruce Hall
Published: Wednesday, February 2, 2011 - 12:53pm

Ingredients




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

Preparation

1 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. 2 Meanwhile, whisk the yolks and lemon juice together in a small bowl. 3 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. 4 Return pot of soup to the stove on medium heat and let it heat up until just steaming:don’t let it boil. 5 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.

About

I Got This Recipe From Janet Morris Of Rome, Georgia. Janet Is A Fellow Teacher (Ret.), A Dear Friend, and A Fine Human Being. I Always Get Raves When I Make This For Guests.