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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Classic Greek egg and lemon soup dish. From the cookbook Rice and Risotto. Ingredients:
900 ml chicken stock (preferably home made) |
1/3 cup long grain rice |
3 egg yolks |
4 tablespoons lemon juice |
2 tablespoons fresh parsley, chopped |
salt |
fresh ground black pepper |
Directions:
1. Bring stock to boil in large saucepan, turn down to a simmer and add the rice, cook for about 12 minutes or until rice is tender, season with salt and pepper.
2. Whisk the egg yolks together and add half the lemon juice (2 Tbsp). Whisk to combine and keep whisking until smooth and bubbly. Add a ladle of the hot liquid to the egg yolks and whisk inches.
3. Remove soup from the heat and slowly add the egg mixture, whisking constantly. Note: the soup must be removed from the heat in order not to curdle the eggs.
4. Taste the soup and add the other 2 Tbsp of lemon juice if necessary, stir in parsley and serve immediately.
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