Greek Lemon Soup Recipe
Ingredients
| Stock | 1 1/2 Quart | |
| Eggs | 4 , beaten | |
| 1/2 cup brown rice, raw | ||
| Juice and rind of 1 lemon | ||
| Savory | 1/4 Teaspoon | |
| Nutritional yeast | 3 Tablespoon | |
Directions
Heat stock in pot.
When stock boils, stir in rice.
Cover pot.
Simmer 30 minutes.
Mix savory and yeast with eggs.
Add lemon juice and rind and mix again.
Gradually add 1/2 cup of hot stock to egg-lemon mixture, stirring constantly.
Remove pot from heat/Add egg mixture to soup.
Garnish with minced chives, if desired, and serve.
When stock boils, stir in rice.
Cover pot.
Simmer 30 minutes.
Mix savory and yeast with eggs.
Add lemon juice and rind and mix again.
Gradually add 1/2 cup of hot stock to egg-lemon mixture, stirring constantly.
Remove pot from heat/Add egg mixture to soup.
Garnish with minced chives, if desired, and serve.
Chef
