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Greek Lemon And Rice Soup

21st.Century.Chef's picture
Ingredients
  Butter 2 Tablespoon
  Minced green onions with tops 1⁄3 Cup (5.33 tbs)
  Canned chicken broth 6 Cup (96 tbs)
  Uncooked long grain white rice 2⁄3 Cup (10.67 tbs)
  Eggs 4
  Lemon 1 , juiced (Or To Taste)
  White pepper 1⁄8 Teaspoon
Directions

1. Melt butter in 3-quart saucepan over medium heat. Add green onions. Cook and stir about
3 minutes or until green onions are tender.
2. Stir in chicken broth and rice. Bring to a boil over medium-high heat. Reduce heat to low; simmer, covered, 20 to 25 minutes or until rice is tender.
3. Beat eggs in medium bowl with wire whisk until well beaten. Add lemon juice and 1/2 cup broth mixture to bowl. Gradually return lemon juice mixture to broth mixture in saucepan, stirring constantly. Cook and stir over low heat 2 to 3 minutes or until broth mixture thickens enough to lightly coat spoon. Do not boil.
4. Stir in pepper, if desired. Garnish with fresh mint and lemon peel, if desired.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Greek
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Ingredient: 
Lemon
Interest: 
Healthy
Preparation Time: 
20 Minutes
Cook Time: 
40 Minutes
Ready In: 
60 Minutes
Servings: 
4

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