Greek Lemon Rice Soup Recipe
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Description
Greek Lemon Rice Soup, also known as Avgolemono, is a classic Greek dish that is a perfect combination of tangy lemon and creamy rice. This soup is easy to make and can be served as an appetizer or as a main course. The soup is light and refreshing, yet filling enough to satisfy your hunger.Prep Time
The prep time for this recipe is around 10 minutes.Cook Time
The cook time for this recipe is around 45 minutes.Ingredients
- 1 cup rice
- 8 cups chicken broth
- 3 eggs
- 1/2 cup lemon juice
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp chopped fresh parsley
Equipment
- Large pot
- Bowl
- Whisk
- Cooking spoon
Method
- Start by cooking the rice in a large pot of boiling water until it is tender.
- Drain the rice and set it aside.
- Add the chicken broth to the pot and bring it to a boil.
- Reduce the heat to low and add the cooked rice to the pot.
- In a separate bowl, whisk together the eggs and lemon juice until well combined.
- Slowly pour the egg mixture into the pot while stirring the soup constantly.
- Continue to stir the soup until it thickens, which should take around 15 minutes.
- Season the soup with salt and pepper.
- Serve the soup hot, garnished with chopped fresh parsley.
Notes
Greek Lemon Rice Soup can be stored in the refrigerator for up to five days. When reheating the soup, make sure to do it slowly over low heat to prevent the eggs from curdling.Nutrition Info
This recipe serves eight and has the following nutritional values per serving:- Calories: 130
- Protein: 8g
- Fat: 4g
- Carbohydrates: 14g
- Fiber: 1g
- Sugar: 1g
- Sodium: 787mg
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