Greek Lemon Soup Recipe

Ingredients

6 cups canned chicken broth

1/2 cup long grain rice (not converted or instant)

3 egg yolks

1/4 cup lemon juice

salt and pepper to taste

sliced fresh lemon

chopped parsley

Preparation

Bring broth to a boil. Add rice and simmer for 25 min.

In another bowl: Whisk egg yolks and lemon juice together until combined.

When rice is done, remove from the heat and slowly ladle 2 cups hot broth into the egg and lemon mix, stirring constantly. Return to the soup mix bowl but do not boil. Add sliced fresh lemon, salt & pepper, & chopped parsley to taste.

May be served hot or cold.