About this recipe:This is the most popular of Greek soups. The name literally means 'egg and lemon', the two most important ingredients that produce this light and nourishing soup. Usually made with homemade chicken or fish stock, garnish this quick and easy version with fresh lemon slices.
1.5L (2 1/2 pints) chicken or fish stock
100g (4 oz) long grain rice
1 lemon, juiced
1 tablespoon cold water
salt and freshly ground black pepper to taste
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Method Prep:2min › Cook:15min › Ready in:17min
Pour the chicken stock into a large saucepan, and bring it to the boil. Add the rice and cook for 10 minutes.
Beat the eggs until frothy, then add the lemon juice and cold water. Slowly stir in a ladleful of the hot chicken stock to temper the eggs, then add one or two more. Be careful not to scramble the eggs!
Return this mixture to the pan, off the heat, and stirring constantly. Season with salt and pepper and serve immediately. Do not let the soup boil once the eggs have been added or it will curdle!
The recipe is very similar to the one I grew up with except instead of using bought stock my mom took a whole chicken and boiled it in water with peppercorn and salt, celery and onion. When the chicken is cooked strain the broth and then after you add the other ingredients you shred the chicken and add it to the soup or serve the chicken on the side. - 05 Oct 2013