Lemon rice soup: vegetarian comfort food

soupA standard at Kerby’s Coney Island, this soup has always been off limits to me. Usually made with chicken broth, and sometimes with extra chicken, this Greek soup still sounded delicious. Whenever my mom orders this, I always enjoy the rich, citrus-y smell of this soup.

Luckily, there is the Internets. This recipe is not my own, but from the blog Whisk Flip Stir. The eggs and the chickpeas make this a filling, flavorful soup.
By the way: zest the lemons before you juice them. It’s much easier that way! Trying to grate lemon peels is no fun. Also, I found that the soup can come out rather thick— so adding another cup of broth or water can help. (And FYI: I also have a vegan version of this soup.)

all ingredients
Lemon Rice Soup

(from Whisk Flip Stir)
Makes four large servings of soup.
Ingredients:
8 cups vegetable broth (I used Imagine No Chick’n Broth)
1 cup white rice
1 can chick peas, rinsed and drained
4 eggs, yolks and whites separated
2 lemons, zested and then juiced
pepper to taste
parsley for garnish

Bring the broth, rice and chickpeas to a boil. Simmer for 20 minutes, until the rice is cooked.

eggsAt about the 15 minute mark, start whisking the egg whites in a large bowl.

As you near the 20 minute mark, start whisking your egg whites. Once soft peaks form, whisk in egg yolks with the lemon juice.

Take a cup of the soup and let it cool slightly. (You don’t want to accidentally cook the eggs when you add them to the soup.) Whisk the eggs and soup together. Add another cup of cooled soup, and whisk again.

While you’re whisking the second cup in, take the soup off of the burner.

Slowly, pour the egg mix into the soup, stirring constantly. (This does require some coordination!)

Using a handheld blender, blend the chickpeas and rice into the rest of the soup. Turn the soup back up to simmer,

Add pepper to taste, and parsley and lemon zest to make it look pretty.

 

Lemon rice soup, vegetarian

  • Servings: 4-5
  • Difficulty: moderate
  • Print

Ingredients:
8 cups vegetable broth (I used Imagine No Chick’n Broth)
1 cup white rice
1 can chick peas, rinsed and drained
4 eggs, yolks and whites separated
2 lemons, zested and then juiced
pepper to taste
parsley for garnish

1. Bring the broth, rice and chickpeas to a boil. Simmer for 20 minutes, until the rice is cooked.

2. At about the 15 minute mark, start whisking the egg whites in a large bowl.

3. As you near the 20 minute mark, start whisking your egg whites. Once soft peaks form, whisk in egg yolks with the lemon juice.

4. Take a cup of the soup and let it cool slightly. (You don’t want to accidentally cook the eggs when you add them to the soup.) Whisk the eggs and soup together. Add another cup of cooled soup, and whisk again.

5. While you’re whisking the second cup in, take the soup off of the burner.

6. Slowly, pour the egg mix into the soup, stirring constantly. (This does require some coordination!)

7. Using a handheld blender, blend the chickpeas and rice into the rest of the soup. Turn the soup back up to simmer,

8.  Add pepper to taste, and parsley and lemon zest to make it look pretty.

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One response to “Lemon rice soup: vegetarian comfort food

  1. Pingback: Lemon rice soup, vegan | V 8 Mile·

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