Avgolemon
FINALLY the temps are dropping!!! Sunday dinner calls for soup & warm freshly baked bread.
Avgolemono is a traditional Greek lemony rice soup. If you want to add some protein it is delicious with shredded chicken. Nothing could be easier than this soup and it’s so comforting.
I like this soup served the same day I make it. I don’t love how mushy the rice gets after it’s been sitting in broth overnight. Just my opinion!
XO, km
THE DISH:
Avgolemon | serves 4
THE STUFF:
6 cups chicken (or veggie) broth
1/2 cup long-grain rice
4 egg yolks (save the whites for Monday morning scramble)
1/4 cup fresh lemon juice
1 teaspoon lemon zest
Kosher S+P
2 tablespoons chopped parsley
THE HOW-TO:
In a large, heavy pot, bring the borsht a boil over medium-high heat. Add the rice and cook, uncovered until tender, about 15 minutes.
In a bowl, whisk the egg yolks and then whisk in the lemon juice and zest. Whisking constantly, slowly pour 1 cup of the hot broth into the egg mixture. This will temper the eggs so they don’t scramble in the soup.
Reduce the heat under the broth to medium-low and slowly stir the egg mixture into the pot. (If you want to add shredded chicken, add it now). Cook, stirring, until the soup is slightly thickened, about 3 minutes. Do not let the soup boil or you will have scrambled eggs.
Season generously with S+P and then stir in the parsley.