Greek Lemon Soup
  • 5 cans (10-3/4 ounce each) chicken broth (or homemade equivalent)
  • ½ cup uncooked regular white rice
  • 2 egg yolks
  • ¼ cup lemon juice
  • 2 Tablespoons grated lemon peel
  • 1 Tablespoon freshly grated Parmesan cheese
  • 1 cup whipped cream (not the cream poured from the carton, but whip some cream and measure 1 cup. And it has to be freshly whipped from real cream!)
  • 1 peeled lemon, cut into paper thin slices
  • Snipped fresh chives, optional
  1. Heat chicken broth in a large saucepan over medium-high heat to boiling, Stir in rice. Cook, uncovered, stirring occasionally until rice is soft, about 15 minutes.
  2. Whisk egg yolks and lemon juice until light and lemon-colored. Whisk one cup of the broth gradually into the yolk mixture. Remove saucepan from heat. Slowly stir egg yolk mixture into broth.
  3. Stir lemon peel and Parmesan into whipped cream in a small bowl. Garnish soup with the lemon slices and chopped chives. Pass the whipped cream for each person to add a dollop to their soup. (it melts quickly but adds such flavor!). Serves 6, at 1 cup each.
Recipe by The Culinary Cellar at