Greek Lemon Soup with Rice and Lemon Balm

Try your hand at the Cyprus speciality
Tuesday , 22 May 2012
Greek Lemon Soup with Rice and Lemon Balm
Greek Lemon Soup with Rice and Lemon Balm

Greek Lemon Soup with Rice and Lemon Balm

Serves 4

INGREDIENTS
1L chicken stock
150g long grain rice
2 unwaxed lemons, juiced, zest removed and chopped
3 egg yolks
Allspice, ground
Mint leaves, to garnish

METHOD
1. Bring the stock to a boil, add the rice and cook on low heat for around 25 minutes.
2. Mix together the lemon juice and the egg yolks. Gradually add approximately 200ml of the hot soup and then return the mixture slowly to the pot. Stir well and do not allow the soup to boil anymore.
3. Add the lemon zest and season with salt, ground black pepper and allspice. Transfer into bowls and serve garnished with mint leaves.

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