EGG LEMON SOUP

By BobD

Ingredients

• The authentic version of this Greek dish is chicken soup with an egg-and-lemon enrichment stirred in at the end. Using garlic broth transforms a Greek classic into a refreshing, lemony twist on garlic soup.
• 2 quarts garlic broth
• Salt and freshly ground pepper
• 1/2 cup long grain rice
• 2 eggs
• 1/4 to 1/3 cup lemon juice (to taste)
• 2 tablespoons chopped fresh parsley
• optional: a good size broccoli crown, broken into small florets and steamed for 5 minutes

Details

Servings 4
Adapted from nytimes.com

Preparation

Step 1

1. Bring the garlic broth to a simmer and season as desired with salt and pepper. Add the rice and simmer until tender, about 15 minutes.

2. Beat the eggs in a small bowl and beat in the lemon juice.

3. Distribute the optional broccoli among 4 soup bowls. Ladle about 1/2 cup of the hot broth into the lemon/egg mixture and whisk together. Making sure that the soup is not boiling, stir the egg mixture back into the soup and turn off the heat. Stir for a minute or two, taste and adjust seasonings. Add the parsley, and serve.


Advance preparation: The garlic broth will keep for a day in the refrigerator and can be frozen.