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🍽️ Greek-style Rice Cream Soup

189 kcal · 30 min · 4 servings

Greek-style Rice Cream Soup Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Wash, trim, and peel the carrot. Dice it into small cubes.
  2. 2. Add the carrot cubes, rice, and poultry broth to a pot.
  3. 3. Bring the mixture to a boil.
  4. 4. Reduce the heat to low, cover the pot, and simmer the soup for 10 minutes.
  5. 5. Wash and trim the celery.
  6. 6. Slice the celery into 1 cm thick rounds.
  7. 7. Add the celery slices to the soup.
  8. 8. Cook the soup for another 5 to 7 minutes until the rice is tender.
  9. 9. Rinse the lemon under hot water and pat it dry.
  10. 10. Finely grate 1 teaspoon of lemon zest.
  11. 11. Cut the lemon in half.
  12. 12. Squeeze the juice from the lemon.
  13. 13. Wash the parsley and shake off excess water.
  14. 14. Pick the parsley leaves off the stems.
  15. 15. Finely chop the parsley leaves with a large knife.
  16. 16. Remove the pot from the heat.
  17. 17. Season the soup with salt and pepper.
  18. 18. Ladle one cup of soup out of the pot and let it cool slightly.
  19. 19. Whisk the eggs in a small bowl with the lemon juice and lemon zest.
  20. 20. Stir the lukewarm soup from the cup into the eggs.
  21. 21. Slowly stir the egg-lemon mixture into the remaining soup.
  22. 22. Reheat the soup while stirring constantly.
  23. 23. Do not let the soup boil again, or the eggs will curdle.
  24. 24. Grate some nutmeg directly into the soup.
  25. 25. Stir in the chopped parsley.
  26. 26. Taste the soup and adjust seasoning with salt and pepper.
  27. 27. Serve the soup immediately.

Nutrition per serving