Monday, October 5, 2009


So... about 11 years ago we were living in Southeast Georgia. We discovered this little Greek restaurant that was fabulous. They served a soup that has become a favorite - but I have always been intimidated by the recipe. I was on a website and found another recipe for this soup and decided to give it a try.

4 cups chicken broth
1/4 cup plus 2 tablespoons long-grain white rice
3 large eggs
3 tablespoons lemon juice

Bring the chicken broth to a boil in a medium-sized saucepan.

Stir in rice and simmer over low heat partially covered, until it is tender but still firm, about 10 - 12 minutes.

Whisk together the eggs and lemon juice until very smooth. Whisk a couple of ladles of the hot broth into the egg then vigourously whisk the eggs back into the saucepan of soup. Switch to a wooden spoon and stir the soup over low yeat until it thickens enough to coat the spoon, which should only take a minute. (this took several minutes - maybe I had the heat lower than necessary) Do not let it come close to a simmer or it might curdle.

Remove it from the heat - the soup will thicken a little more as it sits for the next minute. Season with salt and pepper and serve immediately.

Serves 4

OK - so...I love lemon - and tart and salty - so I added much more lemon juice than the recipe calls for. This is an unusual soup - but so heart warming and a comfort soup - especially when feeling cold and under the weather. It is a little unusal - but come on - give it a try!!! It might just become your new favorite too. Let me know.

1 comment:

  1. Welcome to the Blogosphere, my sister-friend!!

    Can I tell you how excited I am that you're here, and how much I look forward to trying these recipes? I'm game for trying anything you suggest, unless, of course, the main ingredient is mushroom. We need to be different in at least one way, right? ;)

    Love you, Love Him...