Greek Lemon Soup

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• 6 cups canned chicken broth
• 1/2 cup long-grain rice (not converted or instant)
• 2 -3 egg yolks
• 1/8-1/4 cup lemon juice (to taste)
• salt & freshly ground black pepper, to taste
• sliced fresh lemon (garnish)
• chopped fresh parsley (garnish)

Recipe

• 1 pour the broth into a pot and bring it gradually to a full boil.
• 2 pour in the rice, reduce to a simmer,and cover.
• 3 cook for about 25 minutes, or until rice is just tender.
• 4 do not overcook.
• 5 meanwhile whisk the egg yolks and lemon juice together in a small bowl until well combined.
• 6 when rice is done, remove soup from the heat and ladle 2 cups of hot broth into the egg and lemon mixture.
• 7 whisk this mixture back into the remaining soup.
• 8 return the soup to medium heat and cook, stirring constantly, until soup is just steaming.
• 9 do not let it reach a boil.
• 10 season to taste and serve immediately, or remove from heat, cool to room temperature, cover and refrigerate.
• 11 correct seasoning just before serving.
• 12 garnish hot or cold with lemon slices and chopped parsley.