Avgolemano Soup (Greek Egg-Lemon Soup)
This week for Souper Sunday I wanted to make something easy, using ingredients I already had on hand so I wouldn’t have to go to the store. Avgolemano Soup fit the bill perfectly. This rich and creamy soup has just 4 ingredients! There’s quite a bit of wiggle room with the ingredients: add more rice for a thicker soup, cooked chicken if you want something hearty, more lemon juice if you like it tart, etc. I had some duck eggs in the fridge and used those to make it extra-rich. The broth I used was homemade from the roast chicken carcass we had for dinner last week.
6c. chicken broth
½ to ¾c. short-grain rice (¾c. will be pretty thick)
¼c. fresh lemon juice
2 egg yolks, beaten
Salt & pepper, to taste
In a medium saucepan, bring chicken broth and rice to a boil, cover and reduce heat to low, and cook for 20 minutes, until rice is very tender. In a bowl, whisk egg yolks and lemon juice together. Ladle about 1c. of hot broth from the pan, and slowly pour it over the egg-lemon mixture, whisking constantly to avoid clumping. Then whisk the egg-lemon mixture into the soup. Season with salt and pepper. If you would like the soup a little more tart, add more lemon juice. Cook over low heat until thick. If you want to be fancy, sprinkle a little minced chives on top before serving.