Lemons are a defining flavor in Greek cuisine. It is commonly used on its own, squeezed over meat and fish, or combined with olive oil, oregano and garlic as a dressing, sauce or marinade. Lemons especially star in the classic Avgolemono soup.
The soup has a base of chicken stock, with rice or orzo pasta, and egg-lemon sauce. Some versions include pieces of shredded chicken, though ours does not. The key for this creamy, lemony soup is tempering eggs - or else you will end up with scrambled eggs in tangy broth. It's also important not to let the soup boil, either while cooking it, or if reheating it later.
This soup was warming and refreshing at the same time. All four of us enjoyed it, and are looking forward to making it more often throughout the year.
- 6 cups chicken stock
- scant 1/2 cup uncooked long grain white rice
- 3 large eggs
- 1/3 cup fresh lemon juice
- salt and pepper to taste
- Pour stock and rice in a large pot, and bring to a boil. Lower heat and simmer until the rice is just tender, approximately 12 minutes.
- In a separate bowl, whisk the eggs until frothy, then whisk in the lemon juice. Slowly add 1/3 cup of hot broth while whisking vigorously - this tempers the eggs, ensuring a smooth soup.
- Remove the pot of soup from the heat, and slowly and steadily pour in the egg mixture, while whisking. The soup should become creamy and lemon colored. Serve immediately, with salt and pepper.
|Pea, fancying herself the Greek matriarch of the family, and Elle rather dubious about the yellow soup.It turned out, she really liked it :)|