Lemon Rice Soup

Name: Lemon Rice Soup
Prep time: 10 min
Cook time: 25 min
Total time: 30 min
Yield: 4
Cuisine: Europe, Greek
Ingredients: 1.2 l chicken broth (homemade or instant); 2 thin leeks; 80 g round grain rice; 3 egg whites; Salt; white pepper; nutmeg; 3 egg yolks; 5 tbsp Lemon juice; 0.5 untreated lemon (zest); 0.5 bunch flat-leaf parsley

Prep: 10min

| Servings: 4 | Cook: 25min

Lemon rice soup is a recipe featuring fresh ingredients from the South Fruit category. Try this and other recipes from Spoonsparrow!

Ingredients

1.2 l chicken broth (homemade or instant)
2 thin leeks
80 g round grain rice
3 egg whites
Salt
white pepper
nutmeg
3 egg yolks
5 tbsp Lemon juice
0.5 untreated lemon (zest)
0.5 bunch flat-leaf parsley

Instructions

1.
Wash and trim the leek, then slice the white and light green parts into fine rings.
2.
Bring the broth with the rice to a boil and simmer for about 15 minutes; add the leeks and cook for another 10 minutes.
3.
Beat the egg whites with a little salt and nutmeg until stiff peaks form. Add the yolks and continue beating for 3-4 more minutes until the mixture is creamy and frothy. Gradually stir in lemon juice and zest, then fold in about one cup of the rice soup.
4.
Remove the soup from heat and gently fold in the frothy egg mixture. Season with salt, pepper, and a splash of lemon juice. Serve immediately sprinkled with finely chopped parsley.