Greek Lemon Soup with Rice and Egg

By yumbelo · 1 servings · 25 minutes

Ingredients

• 500 ml vegetable broth
• 50 g short-grain rice
• 1 pc egg
• 0.5 pc lemon
• 1 tbsp olive oil
• salt
• pepper

Method

1. Bring the vegetable broth to a boil in a small pot, add the short-grain rice and simmer over medium heat for about 15 minutes, until the rice is tender.
2. Whisk the egg in a small bowl with the juice of half the lemon.
3. Slowly stir 2 tbsp of the hot broth into the egg-lemon mixture so that the egg does not curdle.
4. Remove the pot from the heat, pour the egg mixture into the soup while stirring constantly, and season with salt and pepper.
5. Ladle the soup into a bowl, drizzle with a splash of olive oil and serve immediately.