Greek Lemon and Rice Soup

June 4th, 2012 No Comments

 

These are some photos of my journey home, wandering through old haunts and childhood byways.  VW Beetles are far too adorable to just drive by so I had to stop.  Later that day this sunset brightened my road as I drove northward.

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Light, lemony and brothy, this Greek Lemon and Rice Soup is another lively addition to a spring menu….not to mention a great way to eat kale!  Note that there are still rain droplets on the leaves from an afternoon shower.

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Broth will give this soup more depth, but if you have no vegetable or chicken broth I find that these Helpers give some quick base flavor:

  • nutritional yeast
  • parsley
  • paprika
  • more salt
  • nutmeg

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Eggs are added to this soup at the end of the cooking process.  They give some protein and help to give a little body to the broth.

‘Temping’ eggs:

The idea is to raise the temperature of the eggs without cooking them too quickly.  Most of the time when we add eggs into a mixture, we want it to be smooth without visible strings of egg (the exception would be Egg Drop Soup).    By adding the hot broth in small increments, it will warm the eggs slowly and then the warmed eggs can be added to the pot.

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My favorite Zoe Klosterboer bowl.

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This recipe came from my friend Kristen and I have no idea where it originated!  I am certain it has been altered enough that no one will feel cheated of their credit.   It was always a favorite when Kristen made it at the Deli.

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Greek Lemon and Rice Soup

Prep Time: 20 minutes (not including cooking the rice)  Cook Time: 30 minutes

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Beat together in a bowl and set aside:

2 Eggs

2 teaspoons Lemon Juice

Saute in a soup pot:

1 Onion, diced

1 cup Celery, diced

2 Carrots, diced

Olive  Oil

Add:

2 large cloves or 2 teaspoons Fresh Garlic, minced

8 cups liquid (either a Water/Broth mixture, or all Water with 2-3 Tablespoons Nutritional Yeast if you have no broth)

1 – 2 teaspoons Sea Salt (depending if the Broth is salted)

1/4 teaspoon Oregano

1/4 teaspoon Chili Flakes

1/8 teaspoon Nutmeg

Black Pepper

Cook until veggies softened. 

Add: 

1 1/2 cups Rice, cooked

2 cups Kale, chopped

1/3 cup Lemon Juice

1/4 cup Parsley, chopped

Slowly whisk in 1/2 cup of hot broth into the beaten eggs/lemon juice to warm it, or ‘temp’ it. 

Then drizzle the warmed eggs into the hot soup to thicken. 

Taste and adjust seasonings. 

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Other tasty things to add:

  • Chicken and/or Chicken Broth
  • Green Onions
  • Sliced Red Bell Pepper
  • Zucchini

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The Meeting House

 

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