This soup was delicious with a smooth, silky texture. I used homemade chicken stock I made from the carcass of this Greek Yogurt Chicken. It was perfect for this recipe. This is a simple version of the Greek Egg-Lemon Soup. While it was very good, I prefer a version I made a few years ago, using orzo instead of rice, and containing pieces of chicken (well, turkey). It made it more filling and satisfying. However, this recipe is still very good and worth sharing.
In this version, you use the yellow part of the lemon peel. You use a veggie peeler to get them off in nice, big clean pieces, pictured below. Try to get mostly yellow when you do this.
Greek Egg-Lemon Soup (Avgolemono)
2 quarts (8 cups) low-sodium chicken broth
1/2 cup long-grain white rice
12 (4-inch long) strips zest from 2 lemons
4 green cardamom pods, crushed, or 2 whole cloves
2 bay leaves
1/2 teaspoon salt; add more or less to taste
3 large eggs, at room temperature
1/4 cup fresh lemon juice
1 scallion (green onion), sliced thin, and/or 3 tablespoons chopped fresh mint
1. Bring the broth to a boil in a large saucepan over high heat. Add the rice, lemon zest strips, cardamom, bay leaves, and salt. Reduce the heat to medium and simmer until the rice is tender, 16-20 minutes.
2. Remove and discard the bay leaves, cardamom, and lemon zest. Return the broth to a boil over high heat, then reduce the heat to low. Whisk the eggs and lemon juice together in a medium bowl until well-combined.
3. Ladle about 2 cups of the hot broth slowly into the eggs to temper, then slowly whisk the egg mixture back into the soup. Continue to cook the soup over low heat, stirring constantly, until slightly thickened, 4-5 minutes. Do not let the soup simmer or boil. Divide among soup bowls, sprinkle with scallions and/or mint, and serve immediately.
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