Vegetable, Rice, and Lemon Soup |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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In our family we have a saying that the Greek kitchen is the original twenty-four-hour diner: It never closes, writes Georgia I. Chletcos of Upper Darby, Pennsylvania. The great thing about these home-style dishes is that they're generous to the cook and to everyone else: You don't have to be a pro to prepare them, there's always plenty to share, and you'll have a delicious meal on the table in no time. This light soup is based on a traditional Greek recipe called avgolemono. Ingredients:
8 cups canned low-salt chicken broth |
3 medium carrots, peeled, chopped |
2 large celery stalks, finely chopped |
1 medium white onion, minced |
1 cup converted white rice |
4 large eggs, separated |
1/3 cup fresh lemon juice |
thin lemon slices (optional) |
chopped fresh parsley (optional) |
Directions:
1. Bring chicken broth to boil in large pot over medium-high heat. Mix in carrots, celery, onion, then rice; return to boil. Reduce heat to medium-low, cover, and simmer until rice and vegetables are tender, about 20 minutes. Remove from heat. Ladle 2 cups hot broth from soup into measuring cup. Using electric mixer, beat whites in large bowl until stiff but not dry. Beat yolks into whites. At low speed, beat lemon juice, then 2 cups hot broth into egg mixture; return mixture to soup. Rewarm soup (do not boil). Season with salt and pepper. Ladle into bowls. Top with lemon slices and parsley, if desired.
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