Greek Lemon Soup

Preparation info

  • Serves

    4 to 6

    • Difficulty


Appears in

The Robert Carrier Cookbook

By Robert Carrier

Published 1965

  • About


  • pints well-seasoned chicken stock
  • 6 tablespoons cooked rice
  • 3 eggs
  • juice of 1 large lemon
  • salt and freshly ground black pepper


Heat chicken stock to boiling point; remove from the heat and add cooked rice to the stock.

Beat eggs with lemon juice; add some of the hot stock to this mixture little by little, stirring constantly, and when quite smooth pour this back into the soup and cook over the lowest possible heat for a few minutes, stirring briskly to incorporate the egg mixture thoroughly into the stock. Correct seasoning and serve.