Egg Lemon Soup

[Guest guest]

This interesting, lemon soup is traditional in Greek cuisine. Serve

with Greek salad, hummus, and spanakopita for a veggie Greek meal.

 

Ingredients

6 c vegetable stock

½ c brown rice

1 egg

2 egg yolks

1/4 c lemon juice

2 T parsley

 

Directions

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 c 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.