Lemon rice soup?

Question

when i was in Indiana quite a few years ago it seemed all the restuarants offered this and i'd never heard of it before i liked it and have tons of cookbooks but can't find a recipe can you?

Answer 1

Lemon Rice Soup

1 tablespoon olive oil

1 small onion, chopped

1/2 cup white rice

1 teaspoon ground turmeric, or 3 strands saffron

2 tablespoons lemon juice

1 tablespoon lemon zest

1/4 cup dry white wine

6 cups chicken broth

chopped fresh dill for garnish

In a large saucepot, heat the olive oil. Add the onion and cook over low heat until the onion is softened.

Stir in the rice and turmeric or saffron. Add the lemon juice, lemon zest, wine, and chicken broth and cook for 30 minutes, uncovered.

In small batches, puree the soup in a blender or food processor, filling the container one quarter full of liquid before processing.

Return the pureed soup to the stove to reheat, if necessary. Serve garnished with chopped dill.

Answer 2

Kotosoupa Avgolemono: Chicken & Rice Soup with Egg and Lemon

From Nancy Gaifyllia,

In Greek: κοτόσουπα αυγολέμονο, pronounced ko-TOH-soo-pah av-gho-LEH-mo-no

This soup is a favorite with Greek families and frequently served as a first course at the holiday table. There are several variations, and the egg-lemon sauce (avgolemono) is so popular that there are some who make a quick soup in the microwave using canned soup or broth, just to have the opportunity to add the avgolemono sauce, which is the crowning glory.

I like to serve this with a pepper grinder on the table for guests to add to taste.

INGREDIENTS:

1 chicken, 3-4 pounds, cut in pieces

12 cups of water

2 cups of round rice

sea salt

ground pepper

1/4 teaspoon of Greek oregano

3 tablespoons of olive oil

2 eggs

juice of 2 lemons

1 tablespoon of water

PREPARATION:

Clean chicken and remove skin and fat.

Place the chicken in a large stock pot and add water. Bring to a full boil. Skim off any foam that rises to the top. When the foam stops, reduce heat, cover the soup and simmer until the chicken meat is falling off the bone, (depending on weight, about 2 hours or more).

Remove the chicken from the pot and set aside. Strain the broth, return to the pot, and bring to a boil. Add the rice, salt, pepper, oregano, and olive oil. Reduce heat, and simmer until the rice is done, approximately 20 minutes. Remove from the heat.

While the rice is cooking, bone the chicken and cut the meat into pieces.

In a mixing bowl, beat or whisk the egg whites until foamy. (If using an electric mixer, use speed 3.) Beat in egg yolks, water, and lemon juice. Fill a measuring cup or coffee cup with hot soup broth and add slowly, beating (or whisking) continuously. If the hot liquid is added too quickly, the mixture will curdle. When the mix is fully blended, stir the soup and pour in the egg-lemon mixture slowly. Shake the pot gently to distribute. Do not stir.

Add the chicken meat to the soup and serve.

Yield: serves 8-10

Shopping tip: Round rice is best for this dish and if not available in your local market, can be found in Asian and other ethnic markets (may be labeled "pearl" rice). First choice as a substitute would be Italian risotto, and last choice would be regular short-grain rice. Long-grain rice is not a good choice for this dish.

User Reviews

Answer 3

here's one for you

3 1/2 cups reduced-sodium fat-free chicken broth

1/4 cup long-grain rice

2 cloves garlic , minced

1/4-1/3 cup fresh lemon juice

1 egg , lightly beaten

2 tablespoons parsley

to taste salt

to taste white pepper , to taste

Directions

1Heat broth to boiling in medium saucepan; stir in rice and garlic.

2Reduce heat and simmer, covered, until rice is tender, about 25 minutes.

3Reduce heat to low.

4Mix lemon juice and egg; slowly stir mixture into soup.

5Stir in parsley; season to taste with salt and white pepper.

Answer 4

Check out http://www.highclassrecipes.com for some good soup recipes.