Greek Lemon Cream Soup
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Amount Per Serving Calories 136Total Fat 4gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 2gCholesterol 140mgSodium 797mgCarbohydrates 16gFiber 1gSugar 2gProtein 8g
Yield: 4 Servings
Greek Lemon Cream Soup
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A classic Greek soup that's thickened with eggs and spiked with lemon. Add some shredded rotisserie chicken and call it a meal.
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Ingredients
- 4 cups vegetable broth
- 1/4 cup Orzo macaroni, uncooked
- 3 eggs
- 3 tbsp lemon juice
- salt and pepper to taste
Instructions
- In a large saucepan, bring the broth to a boil.
- Add the orzo and cook until tender but still al dente, about 7 minutes (20, if using rice). Season with the salt and pepper and reduce heat to low; simmer;
- Meanwhile, in a medium bowl, whisk together the eggs and lemon juice until smooth.
- Ladle about 1 cup of the hot broth into the egg-and-lemon mixture, then whisk to combine.
- Add the mixture back to the simmering saucepan. Stir just until the soup becomes opaque and thickens as the eggs cook, 1 to 2 minutes. Add more salt and pepper, if desired, and serve.
Notes
You may wish to substitute chicken broth for the vegetable broth or rice or pastina for the orzo.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 136Total Fat 4gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 2gCholesterol 140mgSodium 797mgCarbohydrates 16gFiber 1gSugar 2gProtein 8g
This data was provided and calculated by Nutritionix