Greek Lemon Soup

By Bonnie T

Ingredients

• Egg Lemon Soup
• This interesting, lemony soup is traditional in Greek cuisine. Serve with Greek salad,
• hummus, and spanakopita for a veggie Greek meal.
• COOKING TIME: 45 minutes
• 6 cups vegetable stock
• 1/2 cup brown rice
• 1 egg
• 2 egg yolks
• 1/4 cup lemon juice

Preparation

Step 1

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 cup 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.