Meatless Monday: Lemon Rice Soup

Lemon Rice Soup
(aka: avgolemono)

Have you ever been to a Coney Island? I hope the answer is yes otherwise there's a really good chance you are not going to appreciate this. Around here, there's a coney on every corner. Seriously, in my teeny tiny town, there's at least 4. And every single one serves lemon rice soup. It's also known as avgolemono, but you can't really put that on a menu because god knows nobody would be able to pronounce it. 

With a classic like this, where else would I turn to find a recipe but The Joy of Cooking? One thing, though- make sure you whisk the egg in really well.

Lemon Rice Soup

  • 3 c chicken stock (or veggie stock)
  • 1/2 c white rice
  • 2 eggs
  • 1/4 c fresh lemon juice (plus more to taste) or dry white wine
  • S&P
  • parsley, chopped

1) Place stock and rice in a pot and bring to a boil. Reduce to simmer and cover until rice is tender, about 20 min.

2) Whisk eggs and lemon juice in a medium bowl just until combined and a uniform color. Stir 2 Tbsp. stock into the egg mixture. Slowly pour the eggs into the hot (but not boiling) soup, whisking constantly.

3) Season with lemon juice, S&P. Garnish with chopped parsley.

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