Greek Lemon Rice Soup (Avgolemono)

Ingredients

• 6 cups Vegetable Broth
• 0.5 cup Arborio Rice
• 0.5 medium Onion
• 2 medium Carrots
• 2 stalks Celery
• 0.5 cup Lemon Juice
• 0.5 cup Cashews
• 2 tablespoons Nutritional Yeast
• 0.5 teaspoon Salt
• 0.25 teaspoon Black Pepper
• 0.25 cup Fresh Dill

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Sauté onion, carrots, and celery in a pot until softened.
2. 2Add vegetable broth and arborio rice. Bring to a boil, then reduce heat and simmer for 25 minutes, or until rice is cooked.
3. 3Blend cashews, nutritional yeast, and 1/2 cup of water until smooth and creamy.
4. 4Temper the cashew cream by slowly whisking in some of the hot broth from the soup.
5. 5Stir the tempered cashew cream and lemon juice into the soup.
6. 6Season with salt and pepper. Garnish with fresh dill.

Related Guides