Lemony Egg Rice Soup with Mint

  

Winter means lots of soup at our house. Soup with homemade bread, soup with grilled cheese sandwiches, soup with crackers....I am always trying new soup recipes and this one is one of my favorites because for one reason, it uses our fresh eggs in it. It is also very quick and easy to make.



I based it on a traditional Greek Egg and Lemon Soup (Avgolemono), but added a few of my own touches to it.  You can add chicken if you wish, or omit it if you are a vegetarian. I've made this soup both ways and I love it either way.  I also love that it only uses ingredients that I normally have on hand.

Lemony Egg Rice Soup with Mint

Ingredients:

2 Quarts low-sodium chicken broth

1/2 Cup rice (brown or white both work just fine)

Handful (about one cup) shredded cooked chicken (optional)

Zest from one lemon

4 Fresh eggs

Juice from one lemon

Splash of heavy cream

Salt & pepper to taste

Fresh mint, julienned, for garnish

Bring rice and broth to a boil, then turn heat down and simmer for 15-20 minutes. Add the chicken and  lemon zest and simmer until just heated.  Remove from heat, season with salt and pepper.

Whisk the eggs and lemon juice in a small bowl and then whisk in a few ladlesful of the soup, one ladle at a time so the eggs don't curdle. Add the egg mixture to the soup, add a splash of heavy cream, return to the heat and stir over low until just warmed.  Garnish with mint. Serve immediately.

This soup is wonderful served with my Cast Iron Frying Pan French Bread.

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