Mount Athos Tahini Soup

From the Holy Monastery of Simonopetra, Mount Athos (Greece) From the Greek Gourmet Traveler Winter-Spring 2007 edition for Kerasma. Prep and Cook time a guess.

• Ready In: 45 mins
• Serves: 4-6

Ingredients

• 2 1⁄2 quarts water
• 1  cup  short-grain white rice
• 7 -8  tablespoons  tahini paste
• 1 -2  lemon, juice of
• 2  carrots, finely grated
• 1  tablespoon  fresh green onion, finely chopped (optional)
• 1  tablespoon parsley, finely chopped
•  salt

Directions

1. Boil rice in water and salt until tender.
2. Remove from flame and add half of lemon juice.
3. In a medium bowl mix tahini with one cup of soup broth until creamy, adding more broth if necessary.
4. Mix in remaining lemon juice.
5. Pour mixture into soup stirring constantly until liquids blend.
6. Stir in carrots, green onions, and parsley.
7. Adjust seasoning.
8. Serve with.
9. lemon wedges and whole wheat rusks (paximadia).