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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 6 |
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A delicious lemon flavoured Greek soup traditionally made with chicken broth, this recipe is made with vegetable stock. Serve hot or cold. Ingredients:
4 1/2 cups vegetable stock or 4 1/2 cups water |
1/2 cup rice, rinsed and drained |
1/2 teaspoon salt |
4 eggs |
2 lemons, juice of |
2 cups heavy cream (for cold soup only) |
Directions:
1. Place the vegetable stock in a 3qt saucepan.
2. Add rice and salt. Bring to a boil, lower heat to medium and cook for 25 minutes. Set aside.
3. In a large bowl, beat the eggs well, gradually adding lemon juice while beating.
4. Slowly add the hot broth and rice to the egg sauce, beating vigorously.
5. Return mixture to saucepan, heat and stir until thickened.
6. DO NOT ALLOW TO BOIL.
7. Remove from heat. The soup may be served hot at this time.
8. FOR COLD SOUP: cool the soup. Just before serving, beat the cream until thick; fold into the soup and serve.
9. VARIATION: Top each serving with a tablespoon of whipped cream instead of folding all of the cream into the soup.
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