Lemon Egg Soup
This is an easy but delicious soup loosely inspired by Greek Avgolemono. It uses one egg for 4 starter sized bowls, or double it for a more substantial meal. This recipe is naturally dairy and gluten free. Lemon and egg may sound like an odd combination is a savory dish but take a leap of faith and try it. You won’t regret it!
1 1/4 cup white rice, cooked or uncooked
3 1/2 cups veggie or chicken broth
2 garlic cloves, minced
1/3 cup lemon juice – fresh is best for bottled is still pretty good!
1 fresh egg, whisked
Salt, pepper, parsley, and/or dill – optional
Heat broth to boiling in medium saucepan; stir in rice and garlic.
Reduce heat to low and simmer, covered, until rice is cooked. 20-25 minutes.
Whisk lemon juice and egg. Stir the mixture into the warm broth.
Stir in herbs and season to taste with salt and pepper.
Ladle into bowls and enjoy!