mariadnoca
Moderator
Avgolemono / Greek Lemon Soup
Greek Lemon Soup Ingredients:
6 cups canned chicken broth
1/2~3/4 cup long-grain rice (not instant)
3 egg yolks
Juice from 2-3 lemons
Salt and freshly ground pepper to taste
Fresh lemon sliced thinly for garnish
* chicken meat (optional)
Pour the broth into a pot and bring it gradually to a full boil. Pour in the rice. reduce to a simmer and cover. Cook about 25 minutes until rice is just tender. Do not overcook. Meanwhile whisk egg yolks and lemon juice together in a small bowl until well-combined. When rice is done, remove soup from heat and ladle 2 cups of hot broth into egg and lemon mixture. Wisk this mixture back into remaining soup. (If using meat add now to heat through.) Return soup to medium heat and cook, stirring constantly until soup is just steaming. Do not let it reach a boil. Season to taste and serve immediately, or remove from heat, cool to room temperature, cover and refrigerate. correct seasoning just before serving. Garnish hot or cold with lemon slices and chopped parsley.
* I like to add chicken meat to this soup. Often I grab a preroasted one from the market to make this a really quick cook meal but you can also use a couple of chicken breasts (can use frozen)and poach them in 2 cups of water (don't boil, as the chicken becomes tough). When the chicken is done, remove it from the broth, shred, and set aside. Add this water to the existing broth and make the rest as directed.
Greek Lemon Soup Ingredients:
6 cups canned chicken broth
1/2~3/4 cup long-grain rice (not instant)
3 egg yolks
Juice from 2-3 lemons
Salt and freshly ground pepper to taste
Fresh lemon sliced thinly for garnish
* chicken meat (optional)
Pour the broth into a pot and bring it gradually to a full boil. Pour in the rice. reduce to a simmer and cover. Cook about 25 minutes until rice is just tender. Do not overcook. Meanwhile whisk egg yolks and lemon juice together in a small bowl until well-combined. When rice is done, remove soup from heat and ladle 2 cups of hot broth into egg and lemon mixture. Wisk this mixture back into remaining soup. (If using meat add now to heat through.) Return soup to medium heat and cook, stirring constantly until soup is just steaming. Do not let it reach a boil. Season to taste and serve immediately, or remove from heat, cool to room temperature, cover and refrigerate. correct seasoning just before serving. Garnish hot or cold with lemon slices and chopped parsley.
* I like to add chicken meat to this soup. Often I grab a preroasted one from the market to make this a really quick cook meal but you can also use a couple of chicken breasts (can use frozen)and poach them in 2 cups of water (don't boil, as the chicken becomes tough). When the chicken is done, remove it from the broth, shred, and set aside. Add this water to the existing broth and make the rest as directed.
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