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Creamy Lemon Rice Soup, a delicious and comforting featured image showcasing the dish.

Creamy Lemon Rice Soup Ultimate

The ultimate creamy lemon rice soup recipe, crafted with a delicate balance of flavors and textures, resulting in a silky, velvety soup that tantalizes the taste buds.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 4
Course: Soup
Cuisine: American
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups short-grain rice
  • 4 cups chicken or vegetable broth
  • 1 cup heavy cream
  • 1/2 cup freshly squeezed lemon juice about 2-3 lemons
  • 2 tablespoons butter
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 1 teaspoon dried thyme
  • Salt and pepper to taste
  • Chopped fresh parsley for garnish optional

Equipment

  • Large saucepan
  • Separate saucepan
  • whisk
  • Ladle
  • cutting board
  • knife

Method
 

  1. In a large saucepan, bring the broth to a boil over high heat. Add the rice, reduce heat to low, cover, and simmer for 20-25 minutes, or until the rice is tender.
  2. In a separate saucepan, melt the butter over medium heat. Add the onion and sauté for 5-7 minutes, until translucent. Add the garlic and thyme, and cook for an additional minute.
  3. Slowly pour in the heavy cream and lemon juice, whisking constantly to prevent curdling. Bring the mixture to a gentle simmer and cook for 5-7 minutes, stirring occasionally, until slightly thickened.
  4. Add the cooked rice to the cream mixture and stir to combine. Season with salt and pepper to taste.
  5. Serve the Creamy Lemon Rice Soup warm, garnished with chopped fresh parsley if desired.

Notes

The key to this recipe is tempering the lemon juice with the cream to prevent curdling. The perfect ratio is about 1/2 cup of lemon juice per 1 cup of heavy cream. For best results, cook the rice separately and then fold it into the creamy lemon base. This ensures the perfect balance of creaminess and lightness in the soup.