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My photo wasn't quite as pretty because I was too hungry to stop and take photos but it was absolutely delicious.
I tweaked the recipe a little to suit my own needs - I cooked the rice right in the soup, even letting it get overcooked slightly since I was looking for a soft and easy to eat meal. I added a bay leaf to the broth while everything was simmering and removed it before adding the eggs. I also added the zest from one lemon - that added an extra boost of lemon flavor - plus it let me use one of my favorite kitchen toys - my lemon zester. I mean really, how gorgeous are these curls of zest?
I can't recommend this soup enough - it was so quick to make, and I enjoyed it so much that I ate the leftovers this morning for breakfast. Once I'm completely recovered from surgery and up to chewing again, I can see pairing this with a Greek salad to make a very enjoyable and well rounded meal.