Sweet Chrysanthemum

Mediterranean Lemon Soup

I’m having a seriously sad day, lots of stuff going on…

So, I wanted something that would just make everything seem better. This soup outdid itself. It’s so easy, like, 20 minutes start to finish, just enough steps to make it actually feel like you’ve accomplished something, and an awesome finished product.

I think this might actually beat out chicken noodle as a cold cure as well.

Ingredients

½ c uncooked white rice
1 tbsp oil -I used roasted garlic oil, but anything will work
1 huge onion
salt
½ c fresh lemon juice
2 eggs, beaten
lots of black pepper
3 tbsp minced fresh mint
3 tbsp minced fresh parsley
3 tbsp minced fresh chives

1) Place the rice and 1 cup water in a small saucepan and bring to a
boil. Lower the heat, cover, and let simmer undisturbed until the rice
is tender, 10 or 15 minutes.

2) Meanwhile, heat the oil in a soup pot. Add the onion and salt, and sauté over medium-low heat for about 15 minutes, or until the onion is translucent and very soft.

3) Add the lemon juice and 4 cups of water. Heat to a quiet boil.

4) Stir the soup rapidly as you drizzle in the beaten egg. Add the
cooked rice and black pepper, stirring until everything is well
combined. Right before serving mix in most of the fresh herbs, saving a little for garnishing.

5) Serve hot, topped with the rest of the minced herbs.

-Adapted from The Enchanted Broccoli Forest by Mollie Katzen