"Greek Lemon and Rice Soup" (6 quart pot)
~3 (14 oz) cans chicken broth (I would imagine that you could substitute veggie broth if you wanted to make this vegetarian)
~1/2 c long-grain rice, uncooked
~3 egg yolks
~1/4 c lemon juice
~1/4 t salt
~1/8 t pepper
~4 thin slices of lemon
~fresh parsley, chopped
Add chicken broth and rice to slow cooker.
Cover and cook on high for 2 1/2 hours.
Turn crock pot to low.
Whisk egg yolks and lemon juice together in a medium bowl.
Add a ladle full of hit rice mixture to egg mixture.
Pour mixture back into crock pot and stir.
Cook uncovered for 10 minutes.
Stir in salt and pepper.
Ladle soup into bowls.
Garnish each bowl with a lemon slice and some parsley.
The recipe card says that it can be served warm or cold. I served it warm.
4 servings.
Not surprisingly, this is a weird soup. It's super lemony, so if you're not a lemon fan STAY AWAY. It was tasty, though. AND I'm happy to say that it was soupy. I successfully crocked a rice soup! Go me!
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