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Tangy Lemon Soup

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Posted 03/03/11 by ChefSnowball
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Views: 103
Venues: On The Road: Tastes of the World
Pasta & Grains
Produce & All Things Green
Spices & Herbs
Categories: Dill
Fruit
Parsley
Rice
Sub Categories: Citrus Fruit
White
Places: Greece
Keywords: soup, lemon juice, egg, rice, parsley, dill
Servings: 4
Ingredients:
1 carton (32 oz.) chicken broth
1/2 cup uncooked rice
1 beaten egg
2 tablespoons lemon juice
1 tablespoons chopped fresh parsley
1/2 teaspoon chopped fresh dill

Preparation:
In large saucepan combine broth and rice. Bring to boiling. Reduce heat. Simmer, uncovered, for 15 to 20 minutes or until rice is tender.  Gradually add egg in slow steady stream to simmering soup, stirring to create shreds. Stir in lemon juice and parsley. Ladle into soup bowls. Sprinkle with dill. Garnish with dill sprigs, if desired.
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