Greek lemon soup

Name: Greek lemon soup
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 medium onion; 2 Garlic cloves; 1 TABLESPOON Oil; 100 g Long grain rice; 1 l clear chicken stock (instant); 250 g red pepper; 250 g Courgette; 150 g frozen peas; 5-6 Tbsp Lemon juice; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 Egg yolk (size M); 7-10 Tbsp Lemon peel

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

1 medium onion
2 Garlic cloves
1 TABLESPOON Oil
100 g Long grain rice
1 l clear chicken stock (instant)
250 g red pepper
250 g Courgette
150 g frozen peas
5-6 Tbsp Lemon juice
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 Egg yolk (size M)
7-10 Tbsp Lemon peel

Directions

1
Peel and finely dice the onion and garlic. Heat the oil in a pot. Sauté onion and garlic in it. Add rice and fry briefly. Deglaze with broth and bring to the boil. Cover and cook over medium heat for about 15 minutes. In the meantime, quarter the peppers, remove seeds, wash and cut into pieces.
2
Clean, wash and dice the zucchini. Defrost the peas a little. Add the vegetables to the soup 5 minutes before the end of the cooking time, bring to the boil and continue to simmer at medium heat. Stir in lemon juice. Season soup with salt and pepper, let it cool down. Stir the egg yolks into the soup and heat slowly over low heat (do not boil!) until the soup has a thick consistency. Garnish with lemon peel