Description
This vegetarian Greek lemon soup (also known as Avgolemono soup) is comforting and delicious.
Ingredients
- 8 cups water
- 1 pound leeks, white and light green parts only, chopped
- 2 ½ tablespoons vegetable base (such as Better Than Bouillon® Seasoned Vegetable Base)
- ⅔ cup uncooked jasmine rice
- 4 large eggs
- 6 tablespoons lemon juice, or more to taste
- 1 tablespoon chopped fresh dill
Instructions
- Combine water
- leeks
- and vegetable base in a Dutch oven; bring to a boil. Reduce heat to medium-low and simmer for 20 minutes. Add rice. Cook at a simmer
- stirring often to make sure rice doesn’t stick to the bottom
- until rice is tender and cooked through
- 30 to 45 minutes. Remove from the heat.
- Beat eggs and 6 tablespoons lemon juice together in a medium bowl until combined. Ladle some hot broth from the pot and pour it slowly into the egg mixture
- whisking while pouring. Add one more ladle of broth and whisk to combine. Pour the egg mixture into the soup and stir to combine.
- Ladle soup into bowls and garnish with dill.
Prep Time: 15 mins
Cook Time: 55 mins
Total Time: 1 hr 10 mins
Servings: 8