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Friday, May 20, 2011

Avgolemono (Greek chicken-lemon soup)

We wanted to try a new soup, and as we're very fond of exploring world cuisines, we decided to try a lemon-egg-chicken soup in the good old Mediterranean tradition. To be honest we weren't really sure what to expect but the final result tasted way better than we imagined and hoped for. Given how easy and fast the soup is done we definitely recommend it to be tried as soon as possible.
We had it with crispy pieces of home-made focaccia bread :)
Recipe source: Saveur

Ingredients (serves 2-3):

  • 750 ml chicken stock (can be replaced with cube-made soup)
  • juice from 1 lemon
  • 2 eggs
  • 1/2 tablespoon starch
  • 1/2 cup of rice (long grain, basmati)
  • 1 tablespoon cold water

Bring the broth to a simmer and add the rice:

Let it boil on low heat for 10-20 minutes, depending on the rice's package instructions. Meanwhile, put the eggs and the starch in a blender:

Blend on high speed fr 2-3 minutes until very frothy. Add the cold water and freshly squeezed lemon juice and blend for some 20-30 seconds more. Transfer to a large soup bowl or pot:

When the rice is cooked removed the broth from the fire. Slowly pour a cup of hot soup into the egg-lemon mixture, whisking continuously:

Continue with the next cup and so on until you incorporate all the soup. It should have a white skim of foam on top, while having a creamy yellow-er color underneath, like this:

Pour into serving bowls and dig in while it's hot! :)

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