We love this soup at my house. I originally heard about this soup while listening to the radio and a caller said he picks up some of this soup to take to his mother once a week. I was interested just based on the name so did a quick online search and have been making this soup for a few years since then. I prefer the flavor of fresh cilantro in this recipe, but parsley works beautifully for those who don’t care for cilantro. A small amount of black pepper (to taste) can be subbed for the white pepper.
Total Time: 40 min. Prep: 15 min. Cook: 25 min.
4 cups vegetable broth
1⁄3 cup long-grain white rice
2 cloves garlic, minced
1⁄4-1⁄3 cup fresh sqeezed lemon juice
1 egg, lightly beaten
2 tablespoons finely chopped parsley or cilantro
white pepper, to taste
Mix lemon juice and minced garlic in a small bowl and set aside. Heat broth to boiling in medium saucepan and stir in rice. Reduce heat to simmer, cover and cook until rice is tender, about 25 minutes. Reduce heat to lowest setting. Add egg to the lemon juice and garlic mixture. Slowly drizzle mixture into soup while whisking the soup. Stir in parsley; season to taste with salt and white pepper.
Notes: To make the soup vegan, omit the egg. To make the soup with brown rice, increase cooking time to 40 minutes. Can also be made with quinoa instead of rice, just reduce cooking time to 15 minutes.
Adapted from: Greek lemon rice soup