Tuesday, June 17, 2008

Greek Rice & Lemon Soup

There is a fabulous little Greek restaurant here that makes the best rice and lemon soup. I finally found a recipe to try to duplicate it:

Yield: 6 servings
Prep: 30 minutes

2 Tbs butter
1/3 cup minced green onions with tops
6 cups chicken stock
2/3 cup uncooked white rice
4 eggs
Juice of 1 lemon
1/8 tsp white pepper

Melt butter in 3-quart saucepan over medium heat. Add green onions. Cook and stir about 3 minutes or until green onions are tender.

Stir in chicken broth and rice. Bring to a boil over medium-high heat. Reduce heat to low; simmer, covered, 20 to 25 minutes or until rice is tender.

Beat eggs in medium bowl with wire whisk until well beaten. Add lemon juice and 1/2 cup broth mixture to bowl. Gradually return egg mixture to broth mixture in saucepan, stirring constantly. Cook and stir over low heat 2 to 3 minutes or until broth mixture thickens enough to lightly coat spoon. Do not boil.

Stir in pepper, if desired. Garnish with fresh mint and lemon peel, if desired.

Suggested Sides:
Fresh Pita Bread

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