Greek Lemon and Rice Soup
YIELD Makes 6 to 8 servings
|1/3||cup minced green onions with tops|
|6||cups canned chicken broth|
|2/3||cup uncooked long grain white rice|
|Juice of 1 fresh lemon, or to taste|
|1/8||teaspoon white pepper (optional)|
- Melt butter in 3-quart saucepan over medium heat. Add green onions. Cook and stir about 3 minutes or until green onions are tender.
- 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.
- Beat eggs in medium bowl with wire whisk until well beaten. Add lemon juice and 1/2 cup broth mixture to bowl. Gradually return egg 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.
- Stir in pepper, if desired. Garnish with fresh mint and lemon peel, if desired.
This recipe appears in: European