Imagine a soup so velvety and comforting that it transports you straight to the sunny shores of Greece with just one spoonful! Avgolemono is not just a soup; it's a culinary masterpiece that combines the richness of eggs, the brightness of lemon, and the heartiness of chicken broth into a creamy, silky-smooth experience that will make your taste buds dance. Whether you're seeking comfort on a chilly day or wanting to explore the depths of Greek cuisine, this miraculous recipe promises to be your new favorite go-to dish that's both elegant and incredibly easy to prepare.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Greek
Serves: 4 servings
Ingredients
- 4 cups chicken broth
- 1/2 cup rice
- 3 eggs
- 1/4 cup lemon juice
- Salt and pepper to taste
- Chopped parsley for garnish
Instructions
- Begin by gathering all your ingredients: 4 cups of chicken broth, 1/2 cup of rice, 3 eggs, 1/4 cup of fresh lemon juice, salt, pepper, and chopped parsley for garnish.
- In a medium-sized pot, bring the chicken broth to a gentle boil over medium heat.
- Once the broth is boiling, add the rice and reduce the heat to a simmer. Cook the rice in the broth for about 15 minutes or until it is tender, stirring occasionally to prevent sticking.
- While the rice is cooking, prepare the avgolemono mixture. In a mixing bowl, whisk together the 3 eggs until they are well beaten.
- Gradually add the 1/4 cup of lemon juice to the eggs while continuing to whisk. This will help temper the eggs and prevent them from curdling when combined with the hot broth.
- Once the rice is cooked, remove the pot from heat. To temper the egg mixture, slowly ladle about 1 cup of the hot broth into the egg and lemon mixture while whisking continuously. This step is crucial to avoid scrambling the eggs.
- After the egg mixture is tempered, slowly pour it back into the pot with the remaining broth and rice, stirring gently to combine.
- Return the pot to low heat and cook for an additional 2-3 minutes, stirring gently until the soup is heated through. Do not let it boil, as this can cause the eggs to curdle.
- Season the avgolemono with salt and pepper to taste, adjusting according to your preference.
- Once ready, ladle the soup into bowls and garnish with chopped parsley for a fresh touch.
- Serve the Avgolemono hot and enjoy this comforting Greek dish!
Tips
- Temperature is Key: The most critical aspect of making avgolemono is managing heat. Always temper your egg mixture slowly to prevent curdling.
- Whisk Continuously: When adding hot broth to eggs, whisk vigorously and consistently to create a smooth, creamy texture.
- Low and Slow: After adding the egg mixture back to the pot, heat gently. Boiling will cause the eggs to scramble, ruining the soup's signature silky consistency.
- Fresh Ingredients Matter: Use freshly squeezed lemon juice and high-quality chicken broth for the best flavor profile.
- Garnish Generously: A sprinkle of fresh chopped parsley not only adds color but brings a fresh, herbal note to the soup.Pro tip: If you're worried about egg curdling, you can use an instant-read thermometer. The egg mixture should reach around 160°F without boiling.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 24g
Protein: 10g
Fat: 5g
Saturated Fat: g
Cholesterol: 200mg
