Michael and Angel Symon's Egg and Lemon Soup

By 1buttons

Ingredients

• For the Chicken Stock:
• 2 pounds Chicken Backs and Necks
• 2 pounds Chicken Feet or additional backs and necks
• 1 Onion (quartered)
• 1 Carrot (thickly sliced)
• 1 Head of Garlic (halved crosswise)
• 4 sprigs Fresh Thyme
• 1 tablespoon Kosher Salt
• 1 Bay Leaf
• 1 tablespoon Black Peppercorns
• For the Avgolemono:
• 1 recipe Chicken Stock
• 3 to 5 Eggs
• Juice from 3 to 5 Lemons
• 1/4 teaspoon Cornstarch
• 1/2 to 3/4 cup Orzo or Rice

Details

Servings 1
Adapted from beta.abc.go.com

Preparation

Step 1

2 pounds Chicken Backs and Necks
2 pounds Chicken Feet or additional backs and necks

For the Chicken Stock: Rinse the chicken parts thoroughly.

1 Onion (quartered)
1 Carrot (thickly sliced)
1 Head of Garlic (halved crosswise)
4 sprigs Fresh Thyme
1 tablespoon Kosher Salt
1 Bay Leaf
1 tablespoon Black Peppercorns

In a 10-quart stockpot, combine the onion, carrot, garlic, thyme, salt, bay leaf, peppercorns, and 1 gallon cold water. Bring the liquid to a boil over high heat, skimming any foam and impurities that rise to the surface.

Reduce the heat to low and simmer for 5 hours, skimming the surface as necessary. Strain through a fine-mesh strainer, discarding the solids.

3 to 5 Eggs
Juice from 3 to 5 Lemons
1/4 teaspoon Cornstarch

For the Avgolemono: Blend the eggs, lemon juice, and cornstarch in blender.

1 recipe Chicken Stock
1/2 to 3/4 cup Orzo or Rice

Boil orzo or rice in chicken stock until tender.

Remove the chicken stock from heat for about 5 minutes, then slowly add two ladles of chicken stock to the egg and lemon mixture (to temper) to avoid curdling.

Then add the egg and lemon mixture back into the pot with chicken stock. Return pot to heat and slowly bring to a simmer. Serve warm.