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VEGETABLE, RICE, AND LEMON SOUP

This light soup is based on a traditional Greek recipe called avgolemono.


List of Ingredients





8 cups canned low-salt chicken broth
3 medium carrots, peeled, chopped
2 large celery stalks, finely chopped
1 medium white onion, minced
1 cup converted white rice
4 large eggs, separated
1/2 cup fresh lemon juice
Thin lemon slices (optional)
Chopped fresh parsley (optional)



Recipe



Bring chicken broth to boil in large pot over medium-high heat. Mix in carrots, celery, onion, then rice; return to boil. Reduce heat to medium-low, cover, and simmer until rice and vegetables are tender, about 20 minutes. Remove from heat. Ladle 2 cups hot broth from soup into measuring cup. Using electric mixer, beat whites in large bowl until stiff but not dry. Beat yolks into whites. At low speed, beat lemon juice, then 2 cups hot broth into egg mixture; return mixture to soup. Rewarm soup (do not boil). Season with salt and pepper. Ladle into bowls. Top with lemon slices and parsley, if desired.

Makes 8 servings.