Tuesday, March 12, 2013
Greek Style Soup
This Greek style lemon and chicken soup, avgolemono, is traditionally clear broth thickened with lemon juice and egg yolks. I saved some of the meat from the stock to mix into the soup. After straining the stock I brought the soup to a simmer and added in a few cups of leftover rice (and the reserved chicken meat). Avgolemono is generally made with orzo pasta but rice is sometimes substituted and we had rice on hand. In a separate bowl I whisked 3 eggs until frothy and then mixed in the juice of two lemons. I slowly mixed in a couple ladles of hot broth to temper the eggs and then added the now warm egg mixture back into the stockpot. After 10 minutes on low -- you don't want to boil the soup after the eggs are added so they don't curdle -- we had tangy, lemony, homemade soup.