Greek soup with rice and egg yolks


A classic and tasty soup originally from Greece, combining the eggs, lemon, rice and chicken broth to create a delicious sour taste.



1 ¼ cups (300 ml) of milk,

2 tablespoons of corn starch

6 egg yolks, beaten,

8 cups (2 liters) of chicken stock

1 cups (210 g) long grain rice,

4 tablespoons (60 g) of butter

2 tablespoons fresh parsley, chopped

4 tablespoons (60 ml) of fresh lemon juice (or to taste)

Zest end of 1 lemon, salt and black pepper


Stir the milk and corn starch until the mixture becomes soft. Whisk yolks. Set aside.

Pour the broth into a large pot, add the rice. Cook with the lid, over low heat until the rice becomes soft and tender, about 25 minutes.

Remove the soup from the heat, and add the milk mixture and eggs a bit 'at a time, stirring constantly to prevent lumps.

Return the soup to the heat and continue cooking for a minute, stirring, until it thickens. Remove from the heat again and add the butter, parsley, lemon juice and lemon zest.

Add salt and pepper to taste, stir again and serve immediately.