Soups and Stews

Greek Lemon Soup

  • 6 cups Chicken broth
  • 1/2 cup White long-grain rice
  • 1/4 cup Lemon juice
  • 3 Egg yolks
  • ~ Pepper to taste

    • Place chicken broth and rice in a pot and bring to a boil; cover and simmer for20 minutes, or until the rice is tender. Beat egg yolks and lemon juice in a medium-sized bowl; ladle 1/2 of the soup mixture into the bowl with the egg mixture; mix. Add bowl ingredients back intosoup pot. Stir to totally mix. Add pepper to taste. Serves 4.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Pamela S. Keller of Bridgewater, MA. 

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