Here’s the recipe for the soup I was telling you about (a while ago – sorry it took so long). It’s Greek Avgolmeno soup, not exactly “lemon rice”, because the recipe calls for orzo in place of the rice. The recipe is from Vegetarian Times, and it’s really good if you have a cold or if it’s super cold outside and you want hot soup.

Greek Avgolomeno Soup

2 Tbs. Olive Oil
2 medium leeks, white parts finely chopped
1 small onion
2 small carrots, peeled and diced
6 c. no chicken broth
1/2 c. orzo pasta
2 large eggs
3 Tbs. lemon juice
1/4 c. chopped fresh parsley
1 Tbs. chopped fresh mint
1 Tbs. chopped fresh oregano

1. Heat in large sausepan over medium heat. Add leeks, onion, carrots, and a pinch of salt; cover and cook 5 to 7 min, or until vegetables are softened, stirring often.
2. Stir in broth. Season with salt and pepper. Cover, reduce heat to medium low, and simmer 10 minutes. Add orzo, and cook 11 minutes more, or until orzo is tender. Remove from heat.
3. Whisk together eggs and lemon juice in bowl. Add 3 ladles soup broth to egg mixture, whisking constantly. Whisk egg mixture back into soup, and cook over low heat 2 to 3 minutes until thickened, but without letting it come to a boil. Serve sprinkled with parsley, mint, and oregano.
* When reheating the soup, warm over low heat without letting it come to a boil, to prevent eggs from curdling.

P.S. Thanks again for the delicious treats last night!

I have to say, you’re a GREAT writer! It’s very fun to read!

M