This soup is tangy and velvety smooth with white rice for texture. The flavor combination is groan-worthy and it is filling without being too heavy.
Also known as Avgolemono, this recipe consists of only five essential ingredients. You can keep it simple or dress it up a little with fresh or dried herbs.
Rating: 3/4 assed
Here's what you need and how you do it
8 cups chicken or veggie broth
3/4 cup white or orzo rice (not Minute Rice)
Fresh parsley (optional) (nice addition)
In a large saucepan or stock pot, bring broth to a boil. Add rice and cook covered for 20 minutes over low heat.
In a mixing bowl, beat egg whites until stiff. Add yolks and lemon juice, beating well. Spoon a small amount of the warm broth (1 cupish) into the egg mixture, continue to beat while adding the broth to prevent eggs from solidifying. Then add the entire egg mixture into the rice and broth in the saucepan. Heat through and let simmer for 15 to 20 minutes, stirring often. Add salt, pepper and thyme to taste. Garnish with fresh parsley.
If you want to make this a serious entrée: Add bits of cooked, shredded chicken breast or smoked salmon.
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