Greek Lemon Soup #2

Contributed By: Kay Davis


6 cups chicken broth
cup long-grain rice
3 egg yolks
1/4 cup lemon juice
salt and freshly ground pepper to taste
Fresh lemon sliced thinly for garnish
Chopped parsley for garnish


Bring broth to a boil and add rice. cover and reduce heat, allowing rice to simmer until tender, about 20 minutes. Whisk egg yolks and lemon juice together until well-combined. When rice is done, remove soup from heat and ladle 1 cup of the hot broth into egg and lemon mixture. Wisk this back into remaining soup. Return soup to medium heat, stirring constantly. Do not let soup boil or it will curdle. Add salt and pepper to taste and serve immediately.
Garnish with lemons slices and parsley, and serve with French bread.
Makes 4 servings.

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