Greek Lemon Soup

FOODISTA
8Ingredients
55Minutes
130Calories

Ingredients

US|METRIC
  • 6 cups chicken broth
  • 1/2 cup long grain rice (not converted or instant)
  • 3 egg yolks
  • 1/4 cup fresh lemon juice (one lemon)
  • salt
  • freshly ground pepper
  • lemon
  • parsley
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    Directions

    1. In a pot, of course, bring broth to a boil and pour in the rice. Reduce to a simmer and cover. Cook for 25 minutes, until rice is just tender. Do not over cook.
    2. Meanwhile, whisk the yolks and lemon juice together in a small bowl.
    3. When rice is done, remove from the heat and slowly, beating madly all the time, ladle about 2cups of the broth into the egg/lemon mixture. Then whisk that back into the big pot with the rice/broth in it. Pour slowly and beat so as to keep those yolks from curdling.
    4. Return pot of soup to the stove on medium heat and let it heat up until just steaming:don’t let it boil.
    5. There you have it. This soup is good hot or cold. I like to make it with homemade broth in the summer because the stock thickens when cold.
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    NutritionView More

    130Calories
    Sodium9% DV210mg
    Fat8% DV5g
    Protein16% DV8g
    Carbs6% DV19g
    Fiber4% DV1g
    Calories130Calories from Fat45
    % DAILY VALUE
    Total Fat5g8%
    Saturated Fat1g5%
    Trans Fat
    Cholesterol105mg35%
    Sodium210mg9%
    Potassium300mg9%
    Protein8g16%
    Calories from Fat45
    % DAILY VALUE
    Total Carbohydrate19g6%
    Dietary Fiber1g4%
    Sugars0g0%
    Vitamin A6%
    Vitamin C35%
    Calcium6%
    Iron10%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.