Made with lemon juice, rice and eggs, this Lemon Rice Soup is my family's favorite!
Servings : 6serves
Prep Time 5 minutesmins
Cook Time 3 hourshrs10 minutesmins
Total Time 3 hourshrs15 minutesmins
Ingredients
6cupslow sodium vegetable broth
1cupwhite long grain rice
3fresh thyme sprigs
3egg yolks
2lemons, juiced (about 1/4-cup juice)
1/4cupheavy cream or milk
salt and fresh ground pepper, to taste
1/4teaspoonchili powder, or to taste
1tablespoonchopped fresh parsley, for garnish
lemon slices, for garnish (optional)
Instructions
Place vegetable broth, rice, and thyme sprigs in the crock pot.
Cook on HIGH for 3 hours or on LOW for 6 hours.
In a mixing bowl, combine egg yolks and lemon juice; whisk until combined.
Remove thyme sprigs from soup.
Ladle 1 cup of the soup into the egg-yolk mixture; whisk vigorously until well combined. Make sure to whisk it very well, otherwise the eggs will cook and you will end up with scrambled eggs, instead.
Whisk the egg-yolk mixture into the crock pot; close and continue to cook for 10 minutes.
Remove lid and turn off the crock pot.
Stir in the heavy cream or milk.
Season with salt, pepper, and chili powder.
Garnish with parsley and lemon slices.
Serve.
Notes
RECIPE SOURCE: DIETHOODYou can use chicken broth in place of vegetable broth, if that's what you prefer.
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.