There is a little Greek shop at the Pike Place Market in downtown Seattle. When I was younger and living here, I used to frequent it, getting tasty hot lemon soup to perk up these cold grey rainy days. I left for almost 15 years, and boy did I miss that soup! But ahhh, I’ve recreated it. And, while the memory is not as sweet, the taste is dare I say better than the original! (Plus it’s vegetarian.)
Lemon Soup / Avgolemono
- 3 C Vegetable Stock
- 1/2 C White Rice
- 2 Eggs
- 1/2 C Fresh Lemon Juice (we use meyer lemons)*
- Additional 2T Fresh Lemon Juice for garnish
- Chopped Fresh Parsley for garnish
*1/2 cup lemon juice = between 5 and 7 lemons = approximately 1.5 lbs of lemons.
1. Combine vegetable stock and rice in a small pot and bring to a rolling boil.
2. Reduce heat, cover and simmer for about 20 minutes, or until the rice is tender.
3. In a bowl, whisk eggs and 1/2 C lemon juice just until uniform in color.
4. Slowly stir 2T of the cooked stock/rice broth into eggs and juice mixture.
5. While gently stirring the stock and rice, very slowly pour eggs and juice mixture, mixing constantly. (Note: the slow pour and constant mixing keep the eggs from curdling in the heat.)
6. Ladle into bowls, and top with chopped parsley. Slowly pour 2T lemon juice so that it sits on top and does not mix into the soup.
Makes about four cups, just enough for two people for dinner.