Introduction
Avgolemono soup, a beloved classic in Greek cuisine, is a rich and velvety soup made with chicken broth, rice, eggs, and lemon. The unique combination of ingredients creates a creamy texture and a bright, tangy flavour, making it a comforting yet refreshing dish. Perfect for any season, this soup is often served as a starter but can also be enjoyed as a main course with some crusty bread.
Instructions
1. Prepare the Broth:
-
- In a large pot, bring the chicken broth to a gentle boil over medium-high heat.
2. Cook the Rice:
-
- Add the rice to the boiling broth and reduce the heat to medium-low. Simmer until the rice is tender, about 15-20 minutes.
3. Prepare the Avgolemono Mixture:
-
- While the rice is cooking, crack the eggs into a medium bowl and whisk them until frothy.
- Gradually add the lemon juice to the eggs, whisking continuously to combine.
4. Temper the Egg Mixture:
-
- Once the rice is cooked, slowly ladle 1-2 cups of the hot broth into the egg-lemon mixture, whisking constantly. This step is crucial to prevent the eggs from curdling.
5. Combine and Heat:
-
- Slowly pour the tempered egg mixture back into the pot with the remaining broth and rice, stirring constantly.
- Reduce the heat to low and cook the soup for another 5-10 minutes, stirring frequently until it thickens slightly. Do not let it boil.
6. Add Chicken and Season:
-
- Stir in the shredded chicken and cook for another 2-3 minutes until heated through.
- Season with salt and pepper to taste.
7. Serve:
-
- Ladle the soup into bowls and garnish with fresh dill or parsley if desired. Serve hot with crusty bread.
Tips
- Homemade Broth: For the best flavour, use homemade chicken broth. Simmer a whole chicken with vegetables and herbs, then strain and use the broth for the soup.
- Lemon: Adjust the amount of lemon juice according to your taste preference. You can start with less and add more if you prefer a tangier soup.
- Consistency: If the soup is too thick, add a little more broth or water to achieve the desired consistency.
- Leftovers: Avgolemono soup can be stored in the refrigerator for up to 3 days. Reheat gently over low heat to avoid curdling the eggs.
- Vegetarian Option: For a vegetarian version, use vegetable broth and omit the chicken. You can add more vegetables like carrots and celery for added flavour and texture.
