Aneta's Minty Egg and Lemon Soup

(3-4 servings)

This simple soup is absolutely wonderful on a cool winter evening. I think it's especially good for those who feel a bit under the weather. The fragrant mint and tangy lemon are very soothing. The chicken broth gains a bit of substance from the rice without becoming heavy. 

Aneta, a friend in Toronto, showed me how to make this delicious soup many years ago. To this day it remains one of my favorites, which I make frequently during the cooler months.

4 cups chicken broth
1/4 cup uncooked long grain white rice
3 tbsp fresh mint, chopped or 1 1/2 tsp dried mint
2 large eggs
2-3 tbsp fresh squeezed lemon juice
salt and pepper, if needed

Heat the broth in a saucepan. Add the rice and mint, cover and simmer gently over low heat about 15 minutes or until the rice is tender.

Whisk together the eggs and 2 tablespoons lemon juice.  Stir in about 1/3 cup of the hot broth (to temper the egg mixture), then pour back into the saucepan. Cook for about a minute over low heat only to heat through. Don't allow the soup to come to a boil or it will curdle. It should look smooth and creamy.

Taste and adjust the seasoning with salt and pepper, if needed. Add the remaining tablespoon of lemon juice at this point if you prefer a tangier soup.