The chilly breeze calls for something warm and homey, e.g. a steamy bowl of soup, but it can be easy to be stuck in a rut with the usual mami,chicken noodle, or cream of mushroom variants (which are all good, but can get repetitive).
Don’t be intimidated by its foreign nature; at its heart it’s similar to arroz caldo given a hollandaise-y richness.
Our simplified version uses chicken stock as a base (make your own if you have time but broth cubes work great too), spiked with clams that add their own briny juice to the mix, and rice that cooks right into the soup. The only slightly tricky step is adding in the egg-lemon mixture; you want to temper it in carefully (and whisk continuously as you do so) so as to not scramble the eggs in the process. The result is an arroz caldo-esque mix made richer with the egg yolks, but also brimming with the zestiness of lemons—bringing a semblance of vibrance on a rainy day.
Greek Rice Soup
- Serves: 2-4 servings
- Active time: 20 mins
- Total time: 1 hour
- Difficulty: Easy
- In a large pot, bring the chicken stock to a boil.
- Once boiling, add the clams and cook until just opened.
- Remove the clams from the stock and set aside.
- Add the rice into the pot and turn heat down to a simmer.
- Cook rice until tender, about 15-20 minutes.
- In a separate bowl, whisk together the eggs and lemon juice.
- Once rice is tender, stream in the egg and lemon juice mixture while whisking continuously to thicken the soup, avoiding clumps of egg from forming.
- Add the clams back into the soup and stir until warmed through.
- Serve with toasted bread.