Ingredients
Equipment
Method
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, diced carrots, and diced celery. Cook, stirring occasionally, until the vegetables soften, about 8-10 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.1 tablespoon olive oil, 1 medium yellow onion, 2 carrots, 2 stalks celery, 2 cloves garlic
- Pour in the vegetable broth and bring the mixture to a boil. Stir in the Arborio rice. Reduce the heat to low, cover, and simmer for 15-20 minutes, or until the rice is tender and has absorbed most of the liquid. Stir occasionally to prevent sticking.6 cups vegetable broth, 1/2 cup Arborio rice
- While the rice is simmering, in a medium bowl, whisk together the two large eggs until well combined. Gradually whisk in the fresh lemon juice. This mixture is key to creating the soup's characteristic creamy texture.2 large eggs, 1/4 cup fresh lemon juice
- Once the rice is cooked, slowly ladle about 1 cup of the hot broth mixture from the pot into the egg and lemon juice mixture, whisking constantly. This process, called tempering, gently heats the eggs without scrambling them.
- Gradually pour the tempered egg and lemon mixture back into the pot of soup, stirring continuously. Cook over low heat for another 2-3 minutes, stirring constantly, until the soup thickens slightly and becomes creamy. Do not allow the soup to boil after adding the egg mixture.
- Stir in the chopped fresh dill. Season generously with salt and freshly ground black pepper to taste. Ladle the hot Vegetarian Lemon Rice Soup into bowls. Garnish with extra fresh dill and an optional squeeze of fresh lemon juice.1/4 cup fresh dill, to taste salt, to taste freshly ground black pepper
Notes
Best enjoyed fresh. Leftovers can be stored in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave, avoiding boiling. Freezing is an option, but may alter creaminess.
