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2005-02-24 - 6:49 p.m.
This sounds like a great soup that would be fabulous either to warm you on a cold winter's night or to refresh you on a hot summer evening......and it's easy to make!
Greek Lemon Soup
1 Can 32 oz. Chicken Broth1/2 Cup Uncooked Rice
1 Egg
Juice of 1 Meyer Lemon
1 Tablespoon Chopped Parsley
1/2 teaspoon Chopped Dill
Salt to taste
Thyme for garnish
Heat chicken broth to a simmer, add rice and cook 20 minutes.
While rice is cooking, whisk together lemon juice, egg and parsley.
Slowly blend chicken broth and rice into lemon egg mixture (be sure to add the broth mixture to the egg mixture, not the other way around....and do it slowly to avoid curdling the eggs.)
Heat for 2 minutes, stir in dill, salt to taste, and garnish with thyme to serve.
