EGG LEMON SOUP
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
Categories soups and stews
Time 20m
Yield Serves 4
Number Of Ingredients 7
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
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[email protected]This soup is a great way to sneak some vegetables into your kids' diets. My kids loved it!
Perpetual Morgan
[email protected]I'm allergic to eggs, so I used a vegan egg replacer. The soup turned out great!
Fayaz. Junejo
[email protected]This soup is a great way to use up leftover rice. I added a cup of cooked rice to the soup and it was delicious.
jubyer chy
[email protected]I followed the recipe exactly, but my soup turned out watery. I think I should have simmered it for longer.
Hassan Fadilat
[email protected]This soup was bland and tasteless. I won't be making it again.
Matthew Munee
[email protected]I'm not sure why this soup is called 'egg lemon soup.' I didn't taste any eggs.
Nicole Nimene
[email protected]This soup is a great make-ahead meal. I made a big batch on the weekend and then reheated it throughout the week.
Nazir Yousaf janjua
[email protected]I served the soup with a side of crusty bread. It was the perfect way to warm up on a cold day.
Daleysha Parrilla-Brau
[email protected]I added some chopped spinach to the soup for an extra boost of nutrients.
nayem hassan
[email protected]I'm a vegetarian, so I used vegetable broth instead of chicken broth. The soup was still very flavorful and delicious.
Alema Alema
[email protected]This soup is the perfect comfort food. It's warm, hearty, and filling. I love the combination of lemon and egg.
Sheila Willoughby
[email protected]I was looking for a healthy and easy soup recipe, and this one fit the bill. It was simple to make and tasted great.
Made Up
[email protected]This soup was a great way to use up leftover chicken. It was quick and easy to make, and it was very flavorful.
Yasasmi Munasinghe
[email protected]I followed the recipe exactly, but my soup turned out too thick. I think I should have added more broth.
dk yoshi
[email protected]This soup was a bit too tangy for my taste. I think I would have preferred it with less lemon juice.
Shawnee Kaq
[email protected]I'm not a huge fan of lemon, but this soup was surprisingly good. The lemon flavor was subtle, and the soup was very creamy and comforting.
Rj Shuvo
[email protected]This soup is amazing! The combination of flavors is perfect, and it's so easy to make. I will definitely be making this again.
Rahman Khan
[email protected]I've made this soup several times now, and it's always a hit. It's so easy to make and always turns out perfect.
Mazharul Islam
[email protected]This soup was delicious! The lemon flavor was bright and tangy, and the eggs gave it a rich and creamy texture. It was the perfect comfort food for a cold winter day.