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- 1 cup Arborio rice - 6 cups chicken broth (or vegetable broth for a vegetarian option) - 2 tablespoons olive oil - 1 medium onion, finely chopped - 2 cloves garlic, minced - 2 large eggs - 1/4 cup fresh lemon juice (about 2 lemons) - Zest of 1 lemon - Fresh dill, chopped (for garnish) Greek Lemon Rice Soup is a simple dish with rich flavors. The main star is Arborio rice. This short-grain rice is creamy when cooked, making it perfect for soup. I love using chicken broth for depth, but vegetable broth works well too. Next, we have our aromatics: onion and garlic. The onion sweetens as it cooks, while garlic adds a punch of flavor. Sauté them in olive oil to create a fragrant base. For flavor enhancers, we use eggs, lemon juice, and zest. The eggs give the soup a silky texture. The fresh lemon adds brightness and zing. I usually use two large lemons to get enough juice and zest. Finally, we finish with fresh dill. This herb ties everything together with its fresh taste. It’s a must-have for garnish. The balance of these ingredients makes this soup a warm hug in a bowl. {{ingredient_image_1}} To start, I heat olive oil in a large pot over medium heat. I add the finely chopped onion and let it sauté until it turns soft and clear. This usually takes about five minutes. Then, I stir in minced garlic, cooking it for another minute. This step fills the kitchen with a warm, inviting aroma. Next, I add the Arborio rice to the pot. I toast it in the oil for about two to three minutes. Stirring often helps to give the rice a nice, nutty flavor. After toasting the rice, I pour in six cups of chicken or vegetable broth. I bring the entire mix to a boil, then lower the heat to a gentle simmer. I cover the pot and let it cook for about 15 to 20 minutes. The rice will become tender and absorb all that rich flavor. While the rice cooks, I take two large eggs and crack them into a bowl. I whisk them well, then add 1/4 cup of fresh lemon juice and the zest of one lemon. I keep whisking to blend everything smoothly. This mixture will give the soup its creamy, tangy taste. Once the rice is ready, I remove the pot from the heat. I ladle about one cup of the hot broth into the egg mixture. I continue whisking to temper the eggs. This step helps to prevent them from scrambling. After that, I slowly pour the tempered egg mix back into the pot, stirring continuously. This creates a creamy texture in the soup. Finally, I season it with salt and pepper to taste. I return the pot to low heat for a couple of minutes, warming it through without letting it boil. Now, the soup is ready to serve! To get a creamy texture, you must temper the eggs. This means you slowly mix hot broth into the egg mixture. It prevents the eggs from cooking too fast. If they cook too fast, they will curdle. Curdled eggs can ruin your soup's smoothness. - Whisk the eggs well before adding lemon juice. - Add the broth slowly while whisking. - Make sure to stir the soup gently after adding the egg mix. Garnishing your soup adds flavor and looks nice. Fresh dill is a great choice. It gives a pop of color and taste. You can also add lemon slices on top. They make the dish bright and fresh. Pair your soup with crusty bread or a light salad. A simple side salad will balance the meal. The bread can soak up the soup, adding to the comfort. To store leftover soup, let it cool first. Then, place it in an airtight container. It can last in the fridge for up to three days. When reheating, do it on low heat. This keeps the eggs from curdling again. You may need to add a bit of broth to thin it out. Always stir well while heating. This helps to keep the texture smooth. Pro Tips Use Fresh Ingredients: Always opt for fresh lemons and herbs to elevate the flavor of your soup. Fresh ingredients can significantly enhance the overall taste. Properly Temper the Eggs: To avoid curdling, gradually add hot broth to the egg mixture while whisking continuously. This technique helps create a creamy texture without scrambling the eggs. Adjust Consistency: If you prefer a thicker soup, you can add more rice or reduce the amount of broth. Conversely, for a lighter soup, simply add more broth. Garnish Wisely: Besides dill and lemon slices, consider adding a drizzle of olive oil or a sprinkle of feta cheese for added depth of flavor and visual appeal. {{image_2}} For a vegetarian twist, substitute chicken broth with vegetable broth. This simple change keeps the soup rich and flavorful. The vegetable broth adds depth without meat. You still get that warm comfort that this soup offers. It is a great option for those who want to enjoy a light, fresh meal full of nutrients. You can enhance the soup by adding extra vegetables. Consider carrots, peas, or spinach. These add color and nutrition. You can also toss in proteins like chicken or shrimp. Cooked chicken adds heartiness, while shrimp brings a seafood flair. Just make sure to cook them until they are tender before serving. Feel free to experiment with herbs and spices. Fresh thyme or parsley can bring new flavor notes. You can also adjust acidity levels to your liking. If you want it more tangy, add extra lemon juice. This lets you create a soup that fits your taste perfectly. Greek Lemon Rice Soup, also known as Avgolemono, has deep roots in Greek cuisine. This soup blends the flavors of rice, lemon, and egg in a warm broth. The dish dates back to ancient times, showcasing its long-standing presence in Greek culture. Traditionally, Greeks use local ingredients, such as fresh lemons and aromatic herbs. This soup often reflects the Mediterranean lifestyle, focusing on fresh, wholesome food. Each family may have its own way of preparing it, adding to its rich history. Greek Lemon Rice Soup is perfect for gatherings and celebrations. Families often serve it during holidays, weddings, or special occasions. It warms hearts and brings people together around the table. Many Greek families have their own traditions tied to this soup. Some may pass down their recipes through generations. Enjoying this comforting dish often fosters a sense of belonging and community. Today, chefs and home cooks put creative twists on Greek Lemon Rice Soup. Many people adapt the recipe to suit their tastes. For instance, you may see variations that include fresh vegetables or different herbs. Some cooks use quinoa instead of rice for a healthier option. Others may add spices to give it an exciting kick. This soup remains a beloved dish, with each version telling a new story. Greek Lemon Rice Soup is made with simple, fresh ingredients. You need: - 1 cup Arborio rice - 6 cups chicken broth (or vegetable broth) - 2 tablespoons olive oil - 1 medium onion, finely chopped - 2 cloves garlic, minced - 2 large eggs - 1/4 cup fresh lemon juice (about 2 lemons) - Zest of 1 lemon - Salt and pepper to taste - Fresh dill, chopped (for garnish) - Lemon slices (for garnish) This soup combines creamy rice with tangy lemon. The broth adds depth, while dill gives it a fresh touch. To store leftover Greek Lemon Rice Soup, let it cool first. Use an airtight container to keep it fresh. Place it in the fridge. It can last for about 3-4 days. When you want to eat it again, reheat the soup on low heat. Add a little broth or water if it seems thick. Yes, you can make Greek Lemon Rice Soup ahead of time. It tastes even better after sitting for a day. Just follow the recipe, then cool and store it in the fridge. When ready to serve, reheat gently on the stove. Stir well to mix the flavors. Freezing Greek Lemon Rice Soup is not the best idea. The rice may become mushy when thawed. If you must freeze it, leave out the eggs. This keeps the texture better. Store it in a freezer-safe container. It can last for about 2-3 months. When you want to eat it, thaw it overnight in the fridge. Then reheat on low heat. You can easily substitute some ingredients in Greek Lemon Rice Soup. Here are a few ideas: - Use jasmine rice or basmati rice instead of Arborio rice. - Swap chicken broth for vegetable broth if you want a vegetarian option. - If you don’t have fresh lemons, use bottled lemon juice, but fresh is best. - Instead of dill, try parsley or thyme for a different flavor. These changes can give the soup a new twist while keeping it delicious. This blog post covered how to make Greek Lemon Rice Soup. We discussed the key ingredients, including Arborio rice, broth, and fresh herbs. I shared step-by-step instructions to ensure your soup has the best texture. Remember, you can adapt the recipe to fit your taste. Experiment with different herbs or add more veggies. This dish is rich in culture and perfect for special occasions. With careful preparation, you can enjoy a delicious bowl anytime.

Greek Lemon Rice Soup

A creamy and tangy soup made with Arborio rice, chicken broth, and fresh lemon.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Soup
Cuisine Greek
Servings 4
Calories 250 kcal

Ingredients
  

  • 1 cup Arborio rice
  • 6 cups chicken broth (or vegetable broth for a vegetarian option)
  • 2 tablespoons olive oil
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 2 large eggs
  • 1/4 cup fresh lemon juice (about 2 lemons)
  • 1 zest of 1 lemon
  • to taste salt and pepper
  • to taste fresh dill, chopped (for garnish)
  • to taste lemon slices (for garnish)

Instructions
 

  • In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
  • Stir in the minced garlic and cook for an additional minute until fragrant.
  • Add the Arborio rice to the pot and toast it in the oil for about 2-3 minutes, stirring frequently.
  • Gradually pour in the chicken broth, bring the mixture to a boil, then reduce heat to simmer. Cover and let it cook for about 15-20 minutes, or until the rice is tender.
  • While the rice is cooking, whisk the eggs in a bowl. Gradually add the lemon juice and lemon zest to the eggs, whisking constantly to temper the eggs.
  • Once the rice is cooked, take the pot off the heat and slowly ladle about 1 cup of the hot broth into the egg mixture, continuing to whisk.
  • Slowly pour the tempered egg mixture back into the pot, stirring continuously to combine. This will create a creamy texture in the soup.
  • Season the soup with salt and pepper to taste.
  • Return the pot to low heat and warm it through for a couple of minutes, ensuring it doesn’t boil.
  • Serve the soup hot, garnished with fresh dill and lemon slices.

Notes

For a vegetarian option, use vegetable broth.
Keyword Greek, lemon, rice, soup