Greek-Style Rice Soup
Rice soup, as loved in Greece: with a mixture of whisked eggs, lemon juice and zest. Low calorie with less than 250 kcal!
Ingredients
- 1 Carrot
- 125 g parboiled long-grain rice
- 1200 ml rich poultry broth
- 2 stalks celery
- 1 Organic lemon
- 3 stems flat-leaf parsley
- Salt
- Pepper
- 2 Eggs
- nutmeg
Instructions
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1.
Wash, peel and dice the carrot. Bring to a boil with rice and poultry broth in a pot, cover and simmer over low heat for 10 minutes.
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2.
Meanwhile wash, trim and slice the celery into 1 cm thick rounds. Add to the soup and cook for another 5-7 minutes until the rice is just cooked.
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3.
Rinse the lemon under hot water, dry and grate 1 tsp of zest finely. Halve the lemon and squeeze out the juice.
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4.
Wash the parsley, shake off excess water, pluck leaves from stems and finely chop with a large knife.
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5.
Remove the soup from heat, season with salt and pepper. Take one cup of soup and let it cool slightly.
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6.
Whisk the eggs in a small bowl with lemon juice and zest. Stir the lukewarm soup from the cup into the egg mixture using a whisk.
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7.
Slowly pour the egg-lemon mixture back into the soup while whisking continuously. Reheat gently, but do not bring to a boil so the eggs don’t curdle.
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8.
Grate a little nutmeg directly into the soup and fold in the parsley. Taste with salt and pepper and serve immediately.
