Wednesday, April 6, 2011

Avgolemono Soup

Avgolemano is a traditional Greek thickener composed of lemon juice and eggs that also flavors the dish. A soup made from this mixture also contains rice and occasionally chunks of chicken or fish. I prefer chicken in my avgolemano soup, but either works fine. Traditionally, seafood in this soup is found in the coastal areas, while the chicken is more likely found inland. This soup doesn't take long to make, but makes for a delicious meal.

Avgolemano Soup
adapted from Mediterranean Cooking

Serves 4

5 c. chicken or fish stock
1 c. long grain rice
3 tbsp finely chopped parsley
1 egg
2 tbsp lemon juice
1 cooked chicken breast, shredded
Salt and pepper

1. Bring stock to a boil; add rice. Cover and simmer on low for 15 minutes, until rice is tender but not soggy. Remove from heat and let sit for 5 minutes.
2. Whisk together egg and lemon juice, then whisk in a little of the hot stock. Very slowly pour in the egg mixture, stirring constantly. Do not heat the soup or the egg will curdle.
3. Stir in the chicken and serve.



Sign up for our email list to get weekly recipe digests, updates on events, get a free e-cookbook and be entered for a monthly drawing for a free cookbook (Up to a value of $31.95. Limit one per person). Who wouldn't want all that?

* indicates required




Share This!