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🍲 Sunny Lemon Rice Soup

254 kcal · 30 min · 4 servings

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Ingredients

Instructions

  1. 1. Rinse the rice under cold running water and let it drain well.
  2. 2. Peel the shallot and the garlic clove and chop them finely.
  3. 3. Heat some oil in a large pot.
  4. 4. Sauté the shallot in the hot oil until translucent, meaning it becomes soft and see-through.
  5. 5. Add the drained rice and stir it briefly.
  6. 6. Pour the broth into the pot and bring the mixture to a boil.
  7. 7. Reduce the heat to low and let the rice simmer for 25 minutes.
  8. 8. Wash the lemons under hot water and pat them dry.
  9. 9. Finely grate the zest from one lemon.
  10. 10. Peel only the colored skin of the second lemon in thin strips and chop it finely.
  11. 11. Cut both lemons in half and squeeze out the juice.
  12. 12. Whisk the lemon juice in a bowl with the sour cream.
  13. 13. Take about 200 milliliters of the hot soup and slowly whisk it into the sour cream-lemon mixture.
  14. 14. Pour this mixed mixture back into the soup pot while stirring constantly.
  15. 15. Stir the grated lemon zest and half of the chopped zest strips into the soup.
  16. 16. Season the soup with salt, pepper, freshly grated nutmeg, and a pinch of chili flakes.
  17. 17. Divide the hot soup among deep plates.
  18. 18. Cut fresh cress from the garden bed.
  19. 19. Garnish the soup with the remaining chopped lemon zest strips, the cress, and some black pepper.

Nutrition per serving