Greek Lemon Rice Soup

Photo: flickr user cherrylet

Ingredients

3 1/2 cups fat-free vegetable broth

2 lrg cloves garlic minced

1/4 cup fresh or frozen lemon juice (¼ to ⅓)

thawed

1 egg slightly beaten

2 tablespoons finely chopped parsley

Heat broth in medium saucepan; stir in rice and garlic. Reduce heat and simmer, covered, until rice is tender, about 25 minutes. Reduce heat to low.

Mix lemon juice and egg; slowly stir mixture into soup. Stir in parsley; season to taste with salt and white pepper. Pour soup into bowls.

4.0 servings

Monday, December 14, 2009 - 12:51am

Anonymous