This Rice soup with Egg, Thyme and Lemon sauce is quite similar to the typical Greek chicken soup, but we omitted the chicken, adding some thyme for extra zest. It’s very easy to make and it’s ideal for a winter evening, or for when you want something healthy and delicious but dont make it time to go grocery shopping ;-)
1 cup rice
2 -3 organic eggs in room temperature
the juice of 1 large lemon
some thyme flowers
salt, olive oil
Pur the rice and water in a pot,
add salt and bring to boil, then lower the fire.
Simmer till the rice is cooked.
In the meantime whisk together the eggs
and lemon juice. Crumble some thyme flowers
and continue whisking while gradually pouring
4-5 spoons from the rice water in the egg sauce.
When the eggs have reached the soup’s temperature
pour in the pot. Stir for a couple of minutes.
Serve right away!