A version of the classic Greek chicken and lemon soup. The eggs make the soup light yellow and creamy.
Photo from AceFitness.org
Created by Bauman College Staff
1 cup brown rice
2 Tbs butter
3 medium carrots, diced fine
2 celery stalks, diced fine
1 medium onion, diced fine
1 medium leek, finely sliced, white part only
salt and black pepper, to taste
2 quarters chicken stock
4 eggs, separated
1/3 cup lemon juice
1/4 cup chopped parsley
1/4 chopped dill
1. In a small saucepan, combine rice with 2 1/4 cups water and a pinch of salt. Bring to a boil, reduce heat to a simmer, and cover. Simmer until water is absorbed and rice is cooking, about 50-60 minutes. Remove from heat and allow to rest for 5 minutes. Fluff with fork and set aside.
2. In a large heavy saucepan on medium heat, add the butter and saute the carrots, celery, onion, and leek with salt and pepper to taste, stirring until the vegetables are softened but not browned.
3. Add the chicken stock and bring to a simmer.
4. Whisk the egg yolks in a bowl and then add the lemon juice, whisking constantly until the mixture is smooth and bubbly. Slowly add two ladles of the soup and continue whisking. This is to temper the eggs so that they don’t scramble.
5. Remove the soup from the heat and slowly add the egg mixture, whisking constantly.
6. Add the cooked rice to the soup, taste, and season with salt and pepper. Add more lemon if necessary.
7. Add the chopped parsley and dill and stir to combine. Serve.