Recipe: Greek Lemon Soup – “Pinked Out & Powered Up” (Vegetarian, Pescatarian & Omnivore options)

Most years, March 4th is one of my very favorite days! While not an official holiday, spring is in the air, the holiday hullabaloo has finally wound down, and I am all fired up to “March Forth” with my goals and plans for the season ahead.

This year, not so much. After weeks of gloomy, sleet and snow-filled days, keeping kids out of school and germs circulating faster than than a snow sled down a steep hill, instead of feeling like marching anywhere, all I wanted was to curl up with a warm bowl of soup to soothe my sore throat.

I had been to a Greek restaurant the day before and the Chicken Orzo soup smelled so good that I couldn’t stop thinking about it. Since I don’t eat chicken and try to stay away from gluten, I didn’t get the soup and instead created this one and powered it up with nutrient-rich organic Madagascar Pink Rice and Pink Himalayan Sea Salt.

I had always shied away from this recipe, thinking it would be difficult, but it’s actually incredibly simple, with only a handful of ingredients. The only tricky part is to make sure to add the warm stock to the eggs veerrrrrrry slowly, whisking continuously, to keep the eggs from being “scrambled” by the broth.

Ingredients

  • 8 Cups Organic Vegetable Broth
  • 1.5 Cups Organic Madagascar Pink Rice (I used this one: www.lotusfoods.com/index.php/products/organic-products/organic-madagascar-pink-rice/ that I found at my local grocery store)
  • 4 Eggs, separated
  • 3 Meyers Lemons, Juice of
  • Parsley for garnish (I mixed a giant handful right into my bowl, since parsley is known to be rich in Vitamins A, B 12, C, and K among many others, which helps strengthen the immune system)
  • Black pepper, saffron, and/or red pepper flakes are all great choices for additional garnish, if desired
  • Optional: Grilled Shrimp, Roasted Chicken, or any protein of your choosing

 

Directions
Bring broth to a boil and add rice. Simmer until tender, about 20 minutes. Just before rice is done cooking, whisk the egg whites in a separate bowl to medium peaks. While continuously whisking, add in egg yolks and lemon juice. Once rice is done cooking, very slowly add one cup of broth to the egg and lemon mixture, whisking continuously. Remove broth from heat and whisk mixture into the pot. Add protein, if desired, and garnish with parsley, pepper, and/or saffron seasoning.

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Founder and CEO of Trulee Foods, Sherry Lee White speaks, blogs and contributes to national publications on the topics of mind-body and food-mood relationships as well as other aspects of wellness.