Greek Lemon Soup

6 cups chicken broth

� cup long-grain rice

3 egg yolks

1/4 cup lemon juice

salt and freshly ground pepper to taste

Fresh lemon sliced thinly for garnish

Chopped parsley for garnish

Bring broth to a boil and add rice. cover and reduce heat, allowing rice to simmer until tender, about 20 minutes. Whisk egg yolks and lemon juice together until well-combined. When rice is done, remove soup from heat and ladle 1 cup of the hot broth into egg and lemon mixture. Wisk this back into remaining soup. Return soup to medium heat, stirring constantly. Do not let soup boil or it will curdle. Add salt and pepper to taste and serve immediately.

Garnish with lemons slices and parsley, and serve with French bread.

Makes 4 servings.

The Smileing Chef

Contributed by: Edit

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