This rich, lemony chicken-and-rice soup is a signature dish of Greece. To help prevent the eggs from curdling, they must be tempered by whisking a small amount of hot liquid into the yolks to heat them slightly before adding them to the hot mixture.
- 6 cups (48 fl. oz./1.5 l) chicken stock or broth
- 1/2 cup (3 1/2 oz./105 g) long-grain white rice
- 4 egg yolks, lightly beaten
- 1 tsp. finely chopped lemon zest
- 1/4 cup (2 fl. oz./60 ml) fresh lemon juice
- Salt and freshly ground white pepper, to taste
- 2 Tbs. finely chopped fresh flat-leaf parsley
In a large, heavy pot over medium-high heat, bring the stock to a boil. Add the rice and cook, uncovered, until tender, about 15 minutes.
In a bowl, whisk together the egg yolks, lemon zest and lemon juice. Whisking constantly, slowly pour 1 cup (8 fl. oz./250 ml) of the hot stock into the egg mixture. Reduce the heat under the stock to medium-low and slowly stir the egg mixture into the pot. Cook, stirring, until the soup is slightly thickened, 3 to 4 minutes. Do not let it boil.
Season the soup with salt and white pepper. Ladle into warmed bowls, garnish with the parsley and serve immediately. Serves 4.
Adapted from Williams-Sonoma Soup of the Day, by Kate McMillan (Weldon Owen, 2011).