Egg-Lemon Soup (Avgolemono) |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
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Serve IMMEDIATELY - it thickens to a gravy-like consistency when reheated. Ingredients:
2 quarts low sodium chicken broth |
1/2 cup long-grain white rice |
48 inches long strips lemon zest |
4 green cardamom pods, crushed or 2 whole cloves |
2 bay leaves |
1 1/2 teaspoons salt |
2 large eggs, at room temperature |
2 large egg yolks, at room temperature |
1/4 cup lemon juice |
1 scallion, sliced thin |
3 tablespoons chopped fresh mint leaves (optional) |
Directions:
1. Bring broth to boil in a large saucepan over high heat.
2. Add rice, lemon zest, cardamom, bay leaves, and salt.
3. Reduce heat to medium and simmer until rice is tender, 16 to 20 minutes.
4. Remove and discard bay leaves, cardamom, and lemon zest.
5. Return broth to a boil over high heat, then reduce heat to low.
6. Whisk whole eggs, yolks, and lemon juice together in a medium bowl until combined.
7. Ladle about 2 cups of the hot broth and slowly whisk it into the eggs to temper, then slowly whisk the egg mixture back into the soup.
8. Continue to cook the soup over low heat, stirring constantly, until slightly thickened, 4 to 5 minutes.
9. Do not let the soup simmer or boil.
10. Divide the soup among serving bowls, sprinkle with scallion and/or mint, and serve immediately.
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