Greek Egg and Lemon soup

Greek Egg and Lemon soup

Not quite white, more the palest, lightest lemon colour. This is another soup I haven’t made for ages, but used to love.


  • About 1.5 litres or 7.5 cups of good quality chicken stock.
  • Half a cup of long grain rice, washed and soaked in cold water for 30 minutes and drained for 30 minutes. Sorry, folks this is effective, don’t think it is just a waste of time.
  • 4 eggs
  • juice of 2 lemons
  • freshly ground black pepper
  • finely chopped parsley


Bring the stock to the boil in a large saucepan and add the rice. Simmer over low heat until rice is tender, maybe 15-20 minutes. Keep an eye on it.

Break the eggs into a medium-sized mixing bowl and whisk until light and fluffy. Gradually add the lemon juice, beating constantly. Add a few spoonfuls of stock, a little at a time, beating constantly until it is well mixed. Take care with this. You do not want to curdle the soup. Carefully stir this mixture into the saucepan containing the rest of the stock. Continue to cook over low to moderate heat for a couple of minutes. It MUST NOT come to the boil or it will curdle.

Add pepper, parsley, serve.

Ingredients from The Best of Supercook Soups and Stews Text mine.

Leave a Reply

Please log in using one of these methods to post your comment: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s