Greek Lemon and Rice Soup Photo
Greek Lemon and Rice Soup

YIELD Makes 6 to 8 servings

INGREDIENTS

2 tablespoons butter
1/3 cup minced green onions with tops
6 cups canned chicken broth
2/3 cup uncooked long grain white rice
4 eggs
Juice of 1 fresh lemon, or to taste
1/8 teaspoon white pepper (optional)

PREPARATION:

  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 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.
  4. Stir in pepper, if desired. Garnish with fresh mint and lemon peel, if desired.
This recipe appears in: European
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