Greek Lemon, Egg and Rice Soup

Method

Make it happen

1. 01

   Heat olive oil in a saucepan and soften finely diced carrot for 4 minutes. Add stock and rinsed rice and simmer 15–18 minutes until rice is soft.

2. 02

   In a bowl whisk eggs with lemon juice and zest until smooth. Slowly whisk in two ladles of hot broth to temper the eggs.

3. 03

   Reduce the heat to very low and stir the tempered egg mixture back into the saucepan, stirring constantly until gently thickened.

4. 04

   Do not boil after adding eggs or they may scramble. Finish with dill and pepper and serve warm.