Chilled and Dilled Avgolemono Soup |
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Prep Time: 45 Minutes Cook Time: 30 Minutes |
Ready In: 75 Minutes Servings: 4 |
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In the Greek soup known as avgolemono ( ahv-go-LEH-mo-no ), humble ingredientschicken broth, lemon juice, eggs, a small amount of ricemorph into a light soup with the consistency of liquid velvet. Although avgolemono is traditionally served hot, it's an especially summery starter when chilled and seasoned with lots of dill. Ingredients:
4 cups chicken stock, or 3 cups reduced-sodium chicken broth plus 1 cup water |
1/4 cup medium-or long-grain white rice |
2 large eggs |
3 tablespoons fresh lemon juice |
1 scallion green, thinly sliced |
2 tablespoons chopped dill |
Directions:
1. Simmer stock and rice in a heavy medium saucepan, covered, until rice is very tender, about 30 minutes. Purée mixture in a blender (use caution when blending hot liquids). Whisk eggs together in a medium bowl. Gradually whisk in hot stock mixture. Return to saucepan and cook over medium heat, stirring constantly with a wooden spoon, until soup registers 170°F on an instant-read thermometer.
2. Strain soup through a fine-mesh sieve into a metal bowl. Stir in lemon juice, then quick-chill in an ice bath, stirring occasionally, until cold. Stir in scallion, dill, and salt and pepper to taste.
3. Cooks' note: Soup can be made 2 days ahead and chilled.
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