Avgolemono Soup - The mixture of
eggs, lemon and hot broth is a classic combination in Greek cooking.
And if there is a classic dish that highlights this combination, it is
the chickeny avgolemono soup. Avgo-wha? Ah-vo-LEMEN-o, or at least
that’s how I remember the Greeks at the local diner in New Jersey saying
it. The “g” isn’t always pronounced.
Like gumbo, goulash or chili, there are untold versions of this
soup. Some, like this one, have bits of chicken in them. Some start with
a whole chicken and take hours. A few have nothing more than chicken
broth and the egg-lemon sauce. Most, however, have a starch such as rice
or orzo pasta.
The key to avgolemono is the egg-lemon sauce. It is what make this
version of chicken soup special. What starts as a pretty ordinary mix of
chicken, onions, pasta and broth becomes silky, tangy and
unforgettable.
This is a weeknight version of avgolemono, one you can whip together
in less than 30 minutes; some versions take all day. The only tricky
part of this whole recipe is when you add the egg-lemon mixture: You
need to temper the eggs so they don’t scramble when you add them to the
hot broth. But this is not rocket science, and if you can whisk with one
hand and pour with the other you are good to go. And if you can’t? Find
a helper. Kids love to help cooking, so maybe ask your daughter or son
to whisk while you pour. Or vice versa.
One thing about this soup: Never let it boil once you’ve
added the egg-lemon mixture. The soup can break and you essentially get a
Greek version of egg drop soup. Still edible, but ugly. Same goes for
reheating leftovers: Do it gently, and don’t let the soup boil.
Avgolemono Soup Recipe
Either rice or orzo pasta are fine here, so use whichever
you prefer. And be sure to dice the chicken breast pretty small -- about
1/4 inch cubes -- so the meat cooks through in just a few minutes.
Ingredients
- 2 Tbsp olive oil
- 1 cup chopped onion
- 5 cups chicken stock, plus 1 cup water
- 1/2 cup orzo or rice
- 1 pound skinless chicken breast, diced
- Salt
- 3 Tbsp lemon juice
- 3 eggs
- Fresh parsley for garnish
Method
1 Heat the olive
oil in a medium pot and saute the onions over medium-high heat until
they are soft and translucent, 4-5 minutes. While the onions are
cooking, bring another pot of salted water to a boil and add the orzo or
rice.
2 When the onions are ready, add the chicken stock and water
and bring to a bare simmer. When the orzo or rice is nearly done — firm,
but mostly cooked — drain the boiling water and add the pasta or rice
to the chicken broth. Add the diced chicken breast to the pot. Let this
cook 5-8 minutes, then taste the soup for salt.
3 Beat the eggs in a bowl. Whisking constantly, add the lemon
juice to the eggs. You will need to temper the eggs before you add the
egg-lemon mixture to the soup. It takes both hands to do this. With one
hand, whisk the egg-lemon mixture vigorously. With the other, slowly
pour in a ladle's worth of hot broth. Do this at least twice, and you
can add as many ladle's worth of broth as you want to the mixture.
4 Turn the heat off the soup. Whisk the soup with one hand
while you pour the hot egg-lemon mixture in with the other. Serve at
once, garnished with parsley.
source: www.simplyrecipes.com
Title : Avgolemono Soup
Description : Avgolemono Soup - The mixture of eggs, lemon and hot broth is a classic combination in Greek cooking. And if there is a classic dish th...