Quick Vegetarian Egg-Lemon Soup with Brown Rice
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"I hesitate to call this vegetarian egg-lemon soup avgolemono because purists will insist that soup must contain chicken, and this one does not. This incredibly simple, wonderfully quick, and surprisingly nutritious recipe is perfect to make on cold, wet weeknights. My 7-year-old loves this very lemony, creamy soup, and so do I. If you want a thicker soup, add another half-cup of rice. If you aren't vegetarian, you can saute a few shrimp to add to your bowl."
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Ingredients23 m servings 174 cals
Original recipe yields 6 servings (8 cups)
- Bring broth to a boil in a large saucepan. Add rice. Reduce heat and simmer, stirring soup occasionally, until rice is very tender, about 10 minutes.
- Whisk eggs in a large bowl; add lemon juice. Ladle about 1 cup of hot soup into the egg-lemon mixture; pour slowly and stir constantly so that the eggs do not curdle.
- Stir egg mixture into the soup in the saucepan. Season with dill, garlic, salt, and pepper. Cook and stir over low heat until eggs are cooked, about 3 minutes more.
Per Serving: 174 calories; 6.1 g fat; 20.4 g carbohydrates; 9.1 g protein; 186 mg cholesterol; 713 mg sodium. Full nutrition