Avgolemono Soup
Greek chicken rice soup from Simon Condic (Uncle Dusko), who received this recipe from one of his Greek teacher friends at Kelly High, along with her mother's recipe for moussaka.
Ingredients
- 4 cups chicken stock (Swanson's preferred)
- 1/2 cup arborio rice, cooked (Uncle Ben's converted rice may be substituted)
- 2 large egg yolks
- 3 tablespoons fresh lemon juice
- 2 tablespoons corn starch, dissolved
- 1 tablespoon flat leaf parsley, chopped
- salt and pepper to taste
- Other versions of this recipe include small pieces of chicken. This recipe can be adjusted to taste by adding more corn starch for a smoother texture, more lemon juice for a sharper taste, and more rice.
Preparation
Step 1
1. Cook rice in chicken stock until tender. Lower heat and keep at low simmer.
2. While rice is cooking, mix 2 tablespoons with 2 tablespoons of cold water. Mix until starch is dissolved. Set aside until needed.
3. Separate egg yolks. Add lemon juice. Beat yolks with whisk or mixer until pale in color.
4. Ladle 1/2 cup of hot chicken stock mix into a Pyrex measuring cup.
5. Slowly pour 1/4 cup of chicken stock mixture from measuring cup into egg mixture while stirring egg mixture continuously to prevent eggs from curdling.
6. Pour remaining hot chicken stock mixture from measuring cup into egg mixture to complete tempering process. Stir egg mixture continuously while tempering with stock.
7. Slowly pour tempered egg mixture into slow-simmering chicken stock. Stir or whisk soup continuously until soup starts to thicken.
8. Stir remaining starch mixture until fluid, and small quantities to hot soup. (Add starch until the thickness you like is achieved. Remember, soup is supposed to be "soup" and not wallpaper paste.)
9. Salt and pepper to taste, garnish with parsley.