Healthy Greek Lemon Broth
|Canned chicken broth||6 Cup (96 tbs)|
|Long grain rice||1⁄2 Cup (8 tbs) (Not Converted Or Instant)|
|Lemon juice||1⁄4 Cup (4 tbs)|
|Ground black pepper||To Taste|
|Sliced lemon||1 (For Garnish)|
|Chopped parsley||1 Tablespoon (For Garnish)|
Pour the broth into a pot and bring it gradually to a full boil.
Pour in the rice, reduce to a simmer, and cover.
Cook for about 25 minutes, or until rice is just tender.
Do not overcook.
Meanwhile whisk the egg yolks and lemon juice together in a small bowl until well combined.
When rice is done, remove soup from the heat and ladle 2 cups of hot broth into the egg and lemon mixture.
Whisk this mixture back into the remaining soup.
Return the soup to medium heat and cook, stirring constantly, until soup is just steaming.
Do not let it reach a boil.
Season to taste and serve immediately, or remove from heat, cool to room temperature, cover and refrigerate.
Correct seasoning .
Garnish hot or cold with lemon slices and chopped parsley.