Avgolemono

By cookism

When does a creamy soup not contain a single drop of cream? When it is an avgolemono. This curious Greek classic is thickened with egg and amalgamated with lemony zing, making it a perfect complement for springy orzo.

Ingredients

• 1 medium onion, finely chopped
• 4 cups chicken stock
• 200 g chicken breast
• 1/3 cup orzo
• 3 eggs, separated
• 3 to 4 tbsp lemon juice
• 1 tbsp cornstarch
• A sprig thyme
• 2 tbsp olive oil
• Pinch salt, to taste
• Pinch black pepper, to taste
• Extra virgin olive oil, to finish
• Baguette, to serve

Details

Servings 2
Adapted from cookism.net

Preparation

Step 1

1. Heat olive oil in a medium pot over medium heat. Add and cook onions till soft and aromatic. Deglaze the pot with chicken stock and stir well. Season both sides of the chicken breast with salt and pepper, then place it into the pot, making sure it is fully submerged in the stock. Bring stock to a boil, then lower the heat and reduce to a simmer. Cover the pot with a lid and cook till chicken is cooked through and a thermometer inserted into the thickest part of the meat reads 75C. Transfer chicken onto a cooling rack to cool, then shred it into chunks and set aside.
2. Add orzo into the pot of stock and as per packaging instructions, cook orzo till al dente.
3. When the orzo is cooking, whisk egg whites until frothy and thick. Mix in the egg yolks, one at a time. Stir in cornstarch and lemon juice until well combined.
4. Tempering the egg mixture, scoop and pour two cups of hot stock slowly into the bowl while whisking continuously. When it is well incorporated, add the mixture back into the simmering pot. Stir just until the soup becomes thickened as the eggs cook, about a few minutes. Season with salt and pepper to taste. Divide soup and shredded chicken into serving bowls. Garnish with thyme leaves and a drizzle of extra virgin olive oil. Serve with freshly toasted baguette.