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Greek Lemon And Rice Soup Recipe

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Kahakai Kitchen Greek Creamy Lemon Rice Soup A Vegan Take on a Classic for Souper (Soup, Salad
Kahakai Kitchen Greek Creamy Lemon Rice Soup A Vegan Take on a Classic for Souper (Soup, Salad from kahakaikitchen.blogspot.com

Description

Greek Lemon and Rice Soup, also known as Avgolemono, is a classic Greek dish that is both comforting and delicious. This soup is made with chicken broth, rice, eggs, and lemon juice, creating a creamy and tangy broth. It is perfect for a cold winter night or when you need a quick, easy, and healthy meal.

Prep Time

The prep time for this soup is around 10-15 minutes. You will need to chop the onions, slice the garlic, and juice the lemons. You will also need to cook the rice separately.

Cook Time

The cook time for this soup is 30-40 minutes. This includes simmering the chicken broth, cooking the onions and garlic, and adding the rice to the broth. The last step is tempering the eggs and lemon juice and adding them to the soup.

Ingredients

  • 8 cups chicken broth
  • 1 cup uncooked white rice
  • 3 eggs
  • 1/2 cup fresh lemon juice
  • 1 onion, chopped
  • 3 cloves garlic, sliced
  • 2 tablespoons olive oil
  • 1 bay leaf
  • Salt and pepper to taste

Equipment

  • Large pot
  • Medium pot
  • Bowl
  • Whisk
  • Chef's knife
  • Cutting board

Method

  1. In a medium pot, cook the rice according to the package instructions.
  2. In a large pot, heat the olive oil over medium heat.
  3. Add the chopped onions and sliced garlic to the pot and sauté until soft and translucent, about 5-7 minutes.
  4. Add the chicken broth and bay leaf to the pot and bring to a simmer.
  5. Add the cooked rice to the pot and simmer for an additional 10-15 minutes.
  6. In a bowl, whisk together the eggs and lemon juice.
  7. Temper the egg mixture by adding a ladleful of the hot soup to the bowl and whisking continuously.
  8. Add the tempered egg mixture to the pot and stir to combine.
  9. Season with salt and pepper to taste.
  10. Serve hot and enjoy!

Notes

It is important to temper the eggs before adding them to the soup to prevent them from curdling. To temper the eggs, gradually add a ladleful of the hot soup to the egg mixture while whisking continuously. This will slowly raise the temperature of the eggs and prevent them from curdling when added to the hot soup.

Nutrition Info

This soup serves 6 and contains approximately:
  • Calories: 289
  • Protein: 18g
  • Carbohydrates: 30g
  • Fat: 10g
  • Sodium: 1033mg

Recipe Tips

For a vegetarian version of this soup, use vegetable broth instead of chicken broth and omit the eggs. You can also add in some vegetables such as carrots, celery, or spinach for some extra nutrition. Additionally, you can use brown rice instead of white rice for a healthier option. Enjoy this soup with some crusty bread or a side salad for a complete meal.

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