Egg Lemon Soup

This interesting, lemony soup is traditional in Greek cuisine. Serve with Greek salad, hummus, and spanakopita for a veggie Greek meal.

Yield 4-6 servings
Time 45 minutes
  • large saucepan
  • wooden spoon
  • hand mixer
  • 6 c vegetable stock
  • ½ c brown rice
  • 1 egg
  • 2 egg yolks
  • ¼ c lemon juice
  • 2 T parsley
Directions Bring the stock to a boil, add rice, cover, and cook until tender, 30-40 minutes. You don’t need to stir it, but do check on the rice regularly to avoid overcooking.

Just before the rice is done, beat the eggs and yolks until light and fluffy, beat in lemon juice, then beat in 1 c stock.

Combine the egg lemon with the rice, bring to near boil, stir in parsley, and serve.

Notes Egg lemon soup is traditionally made with chicken broth, but since lemon is the main flavor, this veggie version tastes almost identical.
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Soup Index     Vegetarian Cookbooks