– One of the major health benefits of lemons is their high Vitamin C content
– One lemon can contain between 36% and 50% of daily Vitamin C requirements, depending on the size of the fruit
– Lemon juice is among the juices containing the highest amount of antioxidants
– Lemons contain up to 8% citric acid, which helps digestion and can assist in dissolving kidney stones and gallstones
Avgolemono (Greek Lemon and Egg Soup)
– 4 cups chicken broth (if prefer can also use vegetable broth)
– 1/3 cup uncooked white rice
– 2 eggs
– Juice of 1 lemon, or to taste
– 1/2 cup cold water
– 1 cup warm broth (from the cooking soup)
1. Bring broth and rice to a boil in a large saucepan. Reduce heat to a simmer and cook until the rice is very tender, about 15 minutes.
2. Separate 2 eggs (whites in one bowl and yolks in another). Whisk the egg whites till creamy and fluffy. Add the egg yolks to the egg whites and mix them until creamy.
3. Slowly add the lemon juice to the eggs .
4. Mix half of a cup cold water and half of a cup warm broth/soup together in a medium/large bowl (making one cup of lukewarm water/broth so the eggs do not curdle)
5. Slowly add the lemon/egg mixture to the water/soup mixture. Stir slowly till blended. Then add another half cup of broth. Stir slowly till blended.
6. Slowly pour the mixture into the rice soup and stir till blended.
*If you like you can add a little dill, parsley, pepper to taste or green onions for extra flavour
Note: Ingredients for today’s recipe can be found at the St. James campus Good Food Market (200 King Street East, main lobby every Thursday 11:45am – 3:00pm)! Lemon ($0.40 each or 3 for $1.00), Green onion ($0.50 per bunch)
(Recipe adapted from http://weeshenanigans.blogspot.ca/2009/07/my-big-fat-greek-soup.html)