This traditional Greek lemon and egg soup gets a twist, and added flavor, from tomatoes.
Adapted from Diane Kochilas.
- 4 tablespoons olive oil
- 6 scallions, light green sections finely chopped
- 2 ribs celery, finely chopped
- 4 cups vegetable stock
- 1 cup water
- 1 28 ounce can plum tomatoes with their juices
- 1/2 cup dry white wine
- 1/2 teaspoon cinnamon
- 2 bay leaves
- 1/2 cup basmati rice
- 1/2 cup chopped parsley
- 2 egg yolks
- 2 1/2 tablespoons fresh lemon juice
In a large soup pot, heat olive oil over medium high heat. Add scallions and celery and saute until soft, about 8 minutes.
Add vegetable stock, water, and tomatoes to pot, stirring to combine. Bring liquid to a boil. Add wine, cinnamon, and bay leaves.
Reduce heat, cover pot, and simmer for 45 minutes.
Add rice and parsley to pot. Cook until rice is soft, about 20 minutes. Remove bay leaves from soup and discard. Season soup with salt and pepper.
In a medium bowl, whisk egg yolks until light and frothy. Whisk in lemon juice.
Pour one ladleful of hot soup into the egg mixture, stirring constantly. Add a second ladleful of soup, continuing to whisk vigorously.
Pour egg mixture into soup pot and stir to combine. Serve immediately.