Avgolemono -- Egg-Lemon Soup (Greece) |
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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 4 |
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This recipe comes from the 2005 cookbook, The Best Recipes in the World. Ingredients:
5 cups vegetable stock |
1/2 cup long-grain rice (or orzo) |
1 carrot, thinly sliced |
1 celery rib, minced |
1 dash salt, to taste |
1 dash pepper, to taste |
1 cup tomato, seeded, chopped (optional) |
2 eggs |
1 teaspoon lemon zest, minced |
3 tablespoons fresh lemon juice (more or less) |
Directions:
1. Put the stock in a large, deep saucepan & turn heat to medium-high, then just barely bring it to slight boil, before turning the heat down to medium, so that it bubbles a bit.
2. Stir in the rice, carrot & celery & cook, stirring occasionally, until the veggies are all tender, about 20 minutes.
3. Season with salt & pepper & then, if you're using it, add the tomato before turning the heat down to low.
4. In a small bowl, use a whisk to beat the eggs with the lemon zest & juice, & then, STILL BEATING, slowly add 1/2 cup of the hot stock to the egg mixture. Continue beating while adding another cup of the stock.
5. Pour this mixture back into the soup & reheat, BUT UNDER NO CIRCUMSTANCES ALLOW THE MIXTURE TO BOIL OR THE EGGS WILL SCRAMBLE!
6. Taste & add salt, pepper or lemon juice as necessary, before serving.
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