Chilled Lemon Soup

Chilled Lemon Soup
Print Recipe
Tangy, savory, and delicious, chilled lemon soup is a favorite in Greece. It’s the perfect warm weather main course, and with its clean, light taste, it makes a delightful appetizer course for a dinner party.
Chilled Lemon Soup
Print Recipe
Tangy, savory, and delicious, chilled lemon soup is a favorite in Greece. It’s the perfect warm weather main course, and with its clean, light taste, it makes a delightful appetizer course for a dinner party.
Ingredients
Servings:
Instructions
  1. Add the chicken stock to a heavy pot and bring to a boil over medium high heat. Add the rice. Cover the pot and bring to a simmer for about 20 to 25 minutes, until the rice is tender.
  2. While the rice cooks, finely chop the onion and garlic, and add to a small saucepan along with the butter. Cook over a medium heat until the onions and garlic are softened.
  3. When the rice is ready, add the flour to the onions and garlic at a low temperature. Stir and cook for a few moments.
  4. From the rice and broth, take a cup measure and about a cup full of the broth. Add it to the onion/garlic mixture, stirring constantly, until thoroughly blended.
  5. Now, add the entire mixture to the broth and rice, again stirring constantly. Raise the heat to a medium high temperature and bring to a boil as it thickens.
  6. Add the lemon zest and juice, and salt and pepper to taste. Reduce the heat to low and simmer for about 20 minutes.
  7. Take the pot from the stove and allow it to chill in the fridge for about 1 hour before eating.
  8. Garnish with lemon slice.
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