3 tablespoons extra virgin olive oil(preferably Greek oil)
1 large onion, cut into 1/4 inch dice
8 cups chicken broth
½ cup long grain rice
Salt and freshly ground black pepper, to taste
1 egg
2-3 tablespoons fresh lemon juice
1 tablespoon chopped fresh dill
Sprig of dill for garnish (optional)
Zest of 1 lemon cut into long, fine strips for garnish (optional)

  1. Heat the oil in a 3 quart saucepan. Sauté the onions over moderate heat until soft and very lightly golden.
  2. Add the chicken broth and bring to a boil. Add the rice.
  3. Simmer the soup, covered, for twenty minutes or until the rice is tender. Season with salt and pepper to taste.
  4. After the soup and rice are cooked, whisk the lemon juice with the eggs. Whisking constantly, add ½ cup of the hot soup to the egg mixture to temper it.
  5. With the soup on the lowest heat, add the lemon mixture slowly into the pot whisking constantly until the mixture is thoroughly incorporated.
  6. Add the chopped dill and garnish with the thin strips of lemon zest and an additional sprig of dill.
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