Quick like a bunny

Quick like a bunny

Sunday, October 2, 2011

Rice Soup with Lemon and Eggs Recipe (A Greek Soup)

O.K. the pick is not the best, but this soup, so hit the spot. I have gotten the flu/cold from my toddler and it hit me hard. So hard that it has been years since I have felt this bad getting sick. My husband suggested that I make a chicken and rice soup for dinner and I made this. I found this recipe somewhere online and I am to foggy and boggy to even make the effort to know where. It is good.

You need:

4 cups chicken stock
1/2 cup of rice (I used Botan rice, I am sure any rice will do)
2 eggs separated
Juice of one Lemon

This will serve 3 as a light meal or part of a meal.

Put chicken stock in a medium pot and add rice. Bring to a boil and simmer until rice is done. Turn off the heat when the rice is done. It was 20 minutes for my Botan rice. When the rice is done or about to be done, take the egg whites and blend them until white and fluffy. Then add egg yolks and lemon Juice while still blending. I used an electric hand mixer. I think you may be able to leave out the egg yolks if you are trying to avoid them. It does not hurt to try. I have been thinking about trying to see the difference.

Add a cup of hot broth to egg mixture,- very slowly, while mixing with a hand whisk. Then add the egg mixture to pot of hot broth and cooked rice, slowly while stirring at the same time. Serve and enjoy.

If it is not hot enough for you at this point. You can warm the pot slowly on low until hot while stirring, but do not let it get to a boil. You can add salt to taste if the soup is not salty enough for you.