The traditional egg-lemon soup in Greek kitchens begins with chicken stock in which you simmer short-grain white rice, like the kind you use for risotto. When it’s tender, you whisk in egg yolks mixed with lemon juice (the second they hit the water they start cooking) and the soup never comes back to a boil. The rice turns the broth creamy, though no cream is added.
|6||cups chicken stock|
|½||cup short-grain white rice (such as arborio)|
|Juice of 1½ lemons, or more to taste|
|Salt and pepper, to taste|
|2||tablespoons chopped fresh parsley (for garnish)|
1. In a large saucepan over medium heat, bring the chicken stock to a boil. Add the rice, set on the cover askew, and simmer for 25 minutes, or until the rice is tender. Remove the pan from the heat.
2. In a bowl, whisk the egg yolks, lemon juice, salt, and pepper. Add a ladle of hot stock to the egg mixture, whisking constantly.
3. Whisk the egg mixture into the remaining stock in the pan. Return the saucepan to medium-low heat. Cook, stirring constantly, until steam begins to rise on the surface but do not boil. Taste for seasoning and add more salt and pepper, if you like.
4. Ladle into bowls and sprinkle with parsley. Debra Samuels