I was absolutely craving something lemony the other day, so this Greek-inspired ‘Lemon Leek Soup’ with rice hit the spot! I love lemon, so I added the juice from 3 large lemons. However, the more lemon added, the saltier this soup will taste (I think our taste buds get confused!) If you want to dial down the citrus, add 4 tablespoons first, and then the final 2 tablespoons last ‘to adjust to taste’. I also think fresh ground black pepper on top with the fresh dill brings this soup to life.
Vitamin C is great for skin or wound healing and is a smart idea in the flu season to boost immunity. This is an interesting way to add more Vitamin C to your day, and leeks are just fun to cook with! For some reason, I can cut leeks all day and I won’t tear up as I do with regular onions!
You Will Need:
- 2 quarts vegetable stock
- 1 pound (3 cups chopped) leeks, white and light green parts only, cleaned and sliced thin, remove anything too thick and woody
- 2 cups cooked rice
- 3 large eggs
- 3 lemons, juiced and strained, about 6 to 8 tablespoons
- 1 tablespoon dill, chopped, for garnish
- 1 teaspoon salt
- pepper to taste