This is a simple but effective way of preparing the delicious egg and lemon soup from Greece.
PREP TIME: 10 min
COOK TIME: 25 min
READY TIME: 35 min
CALORIES: 60 Kcal
⇓ You may also listen to the recipe by pressing the play button below.
- 1.5 litres (2 ½ pints) Chicken Stock
- 50 g (2 oz) white long-grain rice
- 2 eggs
- 2-3 tablespoons lemon juice
- 1 tablespoon chopped fresh parsley (optional)
- Salt and pepper
1 Combine the stock, 1/2 teaspoon of salt and the rice in a saucepan. Bring the mixture to the boil. Stir, lower the heat, cover the pan and simmer for 20 minutes. Stir once more.
2 Beat the eggs in a small bowl, then whisk in the lemon juice. Add a ladleful of stock, beat, and then add another ladleful of stock and beat once more.
3 Bring the remaining stock and rice mixture back to the boil. Briefly remove the saucepan from the heat and add the egg and lemon mixture.
4 Stir well, lower the heat and simmer for a further 2 minutes, adding salt and pepper to taste. Sprinkle in the parsley if using. Serve at once in heated bowls.
- Calories: 60 Kcal
- Protein: 4 (g)
- Fat: 2 (g)
- Carbs: 7 (g)