I love the idea of lemon in soup; it sounds so crisp and refreshing after the often heavy soups we find in restaurants this time of year.
This recipe comes from a fun little book called The Mediterranean Cookbook.
The reason I liked this cookbook so much is because it really showed the connections among North Africa, Europe, and the Middle East. I like anything that draws connections between people. And what better way to do that than through food!
This picture is from a website that is a big hit with me – www.athousandsoups.com. Check it out for more ideas!
1 ½ quarts chicken stock
1-2 bouillon cubes
½ c rice
2 large eggs
2 ½ tbsp. lemon juice
1 tbsp. fresh parsley
Bring the stock to boil in a large saucepan, then taste it and if necessary add stock cubes to strengthen the flavor. Throw in the rice and simmer gently until the grains are just tender about 12-15 minutes.
Beat the eggs with a whisk until well mixed and frothy and add the lemon juice. Stir in about 4 tablespoons of the simmering stock, then pour slowly back into the saucepan, stirring constantly. Over very low heat continue cooking and stirring for few minutes, just until the soup thickens enough to coat the back of the spoon lightly. On no account allow to boil or curdling may result.
Add salt and pepper to taste, sprinkle with parsley and serve at once.