Those who participate in social media are familiar with how posts can be shared around a network of friends. The latest viral video or cute animal photo is usually mixed in with a food photo or shared recipe. This week, I share how a post from a friend inspired this week’s column.
I have known my friend Missy since we were in kindergarten together. Over the years, we have kept in contact in one form or another, which is much easier now with Facebook. Just a few weeks ago, Missy shared how she missed a particularly delicious lemon soup from a Morgan Hill restaurant, which has been closed for some time now.
Many of Missy’s friends commented on her post about how they also missed the soup. One mentioned that she ordered the soup from other restaurants, but it was never quite the same.
I found it necessary to add my own two cents to the conversation. Of course, I missed the lemon soup too, but unlike the others, I figured out a good copy of the recipe just before the restaurant closed. I informed those in the conversation of my recipe and how I would share it.
Missy was extremely happy to have access to the soup recipe. It occurred to me that if there are people sharing their thoughts about a long lost lemon soup, there had to be others who miss the soup equally as much.
My version of Greek Lemon & Rice Soup comes very close the restaurant version. The flavors are balanced and the lemon flavor is pronounced, but not overwhelming. It is very easy to make and takes 30 minutes from start to serving. This is the ideal soup to serve during our cooler winter months. The soup is light so it can easily replace a salad, but still complement the rest of a meal.
One of the ingredients is chicken stock. I do not have time to make my own, but have found that a product called “Better Than Bullion” comes remarkably close to homemade. Also, you may choose to substitute brown rice for the white rice in this recipe. Simmer the brown rice for 30 minutes before adding the vegetables and continue with the recipe as written. The soup will not thicken as much as it would with the white rice, but it is a good trade off when adding more whole grains to your diet.
Greek Lemon Rice Soup
Makes about 6 cups
Ingredients
5 cups chicken stock
1/4 cup rice
1 carrot, coarsely shredded
1 celery stock, finely minced
2 green onions, finely sliced
2 eggs
1/8 cup fresh lemon juice
Salt and pepper to taste
Step 1: Bring the chicken stock to a low boil and add rice. Stir and reduce heat to simmer for 10 minutes, stirring occasionally. Add the carrot, celery and green onion, followed by an abundant pinch of salt and dash of pepper. Continue to simmer for 15 minutes.
Step 2: Whisk eggs in a bowl and temper by slowly adding about one cup of the hot soup while continuing to whisk the eggs. Reincorporate the mixture by whisking it slowly into the soup. Add the lemon juice to the soup and stir. Bring the soup back up to a light simmer, but do not boil.
Step 3: Adjust the salt and pepper to your taste.
