Greek Lemon and Rice Soup
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Greek Lemon and Rice Soup
YIELD Makes 6 to 8 servings
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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:
- 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