Lemon rice soup is a warm bowl of comfort that's a staple at the countless Greek diners throughout Northwest Indiana.
A cup of the Region classic often comes complementary with dinners at such vinyl-boothed restaurants, unless you opt for the salad instead. The beloved soup, of course, consists of lemon and rice, as well as the egg and chicken broth that give it a hearty texture. Region places like The Commander, Round the Clock and The Stuffed Pepper serve it in a variety of styles, including thick and creamy or tart and citrusy. It can be mild or tangy, and a true pro knows to soak up as much as possible with a warm roll.
It's sometimes called Greek penicillin because all the vitamin C may cure the most stubborn flu or recalcitrant cold.
"It's like the dad in 'My Big Fat Greek Wedding' with the Windex," Jedi's Garden Chef Robert Nava said. "It'll cure anything."
Jedi's Garden has a 50-year-old family recipe for Lemon Rice Soup that's been savored for generations.
"Only two people make it," he said. "It's a secret recipe we don't show anyone."
Lemon rice soup sells best during the winter, but it's popular year-round, Nava said. It easily outsells tomato bisque and chicken noodle at the diner at Ridge Road and Cline Avenue in Griffith.
"We go through 20 gallons of it daily," he said. "It's a good comfort soup. People like the consistency. We sell quart after quart of it."
By Joseph S. Pete, email@example.com, 219-933-3316