EGG LEMON SOUP

Egg Lemon Soup image

The authentic version of this Greek soup is a chicken soup with an egg and lemon enrichment stirred in at the end. But I don't hesitate to make it using garlic broth, thereby transforming a Greek classic into a refreshing, lemony twist on garlic soup.

Provided by Martha Rose Shulman

Time 20m

Yield Serves 4

Number Of Ingredients 7

Ingredients

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
a good size broccoli crown, broken into small florets and steamed for 5 minutes

Steps:

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, or until the rice is tender.
Beat the eggs in a small bowl and beat in the lemon juice.
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.

Nutrition Facts : @context http, Calories 141, UnsaturatedFat 1 gram, Carbohydrate 24 grams, Fat 3 grams, Fiber 2 grams, Protein 6 grams, SaturatedFat 1 gram, Sodium 1297 milligrams, Sugar 1 gram, TransFat 0 grams