hot or chilled — chicken soup with rice

In January,
it’ so nice
while slipping on the ice
to sip hot chicken soup with rice.
Sipping once
Sipping twice.

– Maurice Sendak

and to warm you up on this chilly winter day, here is my suggestion:

greek lemon soup

Lemon Zesting

  • 2 cups good quality chicken stock
  • 2 tablespoons medium grain rice
  • zest and juice of one lemon
  • 2 large eggs, at ROOM TEMPERATURE

In medium saucepan, heat stock to a boil. Stir in rice and lemon zest. Return the mixture to a boil. Lower the heat to simmer, cover and cook about 12 minutes, until the rice is tender.

Meanwhile, in heatproof bowl, whisk together the lemon juice and egg. When the rice is done, ladle about 1/4 cup of the stock onto the eggs, whisking to combine. Repeat twice more, then pour the egg mixture into the pan with the remaining stock and rice. Serve immediately, it’s like a little ray of Greek sunshine in your winter day! For a great summer treat on the patio, chill and serve cold.

Makes 2 1/2 cups soup.


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