A delightful and comforting Greek-inspired soup with a creamy lemon flavor.
Heat the stock in a large saucepan over medium heat until it begins to simmer.
Ensure the stock is warm but not boiling to maintain the soup's delicate flavor.
Add the rice, carrot, and celery to the stock and cook until the vegetables are tender, stirring occasionally.
Stir occasionally to prevent the rice from sticking to the bottom of the pan.
Season the soup with salt and pepper to taste, and add the tomato if using.
Taste the soup before adding salt, as the stock may already be salty.
In a small bowl, whisk together the eggs, lemon zest, and lemon juice.
Whisk the mixture thoroughly to ensure a smooth consistency.
Gradually add a ladle of hot stock to the egg mixture while whisking continuously to temper the eggs.
Adding the stock slowly prevents the eggs from curdling.
Pour the tempered egg mixture back into the soup and stir gently to combine. Heat gently without boiling.
Avoid boiling the soup after adding the egg mixture to maintain its creamy texture.
Taste the soup and adjust the seasoning with additional salt, pepper, or lemon juice if needed.
Taste the soup before serving to ensure the flavors are balanced.
Serve the soup hot, garnished with fresh herbs if desired.
Serve with a slice of crusty bread for a complete meal.
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