Greek Lemon Cream Soup

Greek Lemon Cream Soup

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Yield: 4 Servings

Greek Lemon Cream Soup

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

  1. In a large saucepan, bring the broth to a boil.
  2. 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;
  3. Meanwhile, in a medium bowl, whisk together the eggs and lemon juice until smooth.
  4. Ladle about 1 cup of the hot broth into the egg-and-lemon mixture, then whisk to combine.
  5. 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

Recipe last updated: November 12th, 2020 at 10:09 am

Array

You may wish to substitute chicken broth for the vegetable broth or rice or pastina for the orzo.

Nutrition Information

Yield

4

Serving Size

1

Amount 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

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