There are simple soups, and then there is this guy. I pulled this one from the Silver Palate Cookbook, an old '80s standby. It's a solid collection, and one that I've flipped through often. But I was struck when I came across this little ditty, a soup that looked much too simple to possibly be any good. I decided to put it to the test.
The most difficult part of the recipe is tempering the egg so it doesn't curdle. Otherwise, it's not much different from boiling rice and tossing in some lemon. But somehow, this soup tastes much more luscious and creamy than it has any right to be. They say it tastes good both hot and cold, but I'll vote strongly for the former.
Dinner Tonight: Greek Lemon Soup
- 6 cups chicken stock
- 1/2 cup long-grained rice
- 3 egg yolks
- 1/2 cup lemon juice
- Salt and pepper
- Chopped parsley
Bring the chicken stock to a boil in a large sauce pan. Toss in the rice, and reduce to a simmer. Cook until rice is tender, about 25 minutes. While you wait, whisk together the egg yolks and lemon juice.
When rice is done, turn off heat. Remove about a ladleful of the hot broth, and whisk it into the egg-and-lemon mixture. When combined, take this mixture and whisk it into the sauce pan. Return the pot to medium heat, and cook until soup is hot, but not boiling.
Garnish with parsley and a slice of lemon, and serve.