 |
Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 1 |
|
Also called avgolemono, this is a great soup recipe I found years ago. I usually make this when I have left over roasted chicken breast. If you are a lemon lover like me, you can always add a bit more lemon juice to the soup. I usually add in 1-2 extra tablespoons lemon juice. This is great left over for work lunch during the week. Ingredients:
8 cups chicken broth |
1/2 cup lemon juice |
1/2 cup carrot, shredded |
1/2 cup onion, chopped |
1/2 cup celery, chopped |
1/8 teaspoon pepper |
1/8 teaspoon salt |
1/4 cup butter, softened |
1/4 cup flour |
8 egg yolks |
1 cup white rice, cooked |
1 cup cooked chicken, diced |
Directions:
1. Comibne the broth, lemon juice, vegetables, and pepper in a large pot.
2. Bring to a boil, then cover partially and simmer until vegetables are tender (~20 minutes).
3. Blend butter and flour until smooth.
4. Add a spoonful of the mixture into the the hot soup a little at a time. Stir well after each addition.
5. Simmer soup for 10 minutes, stir often.
6. In a seperate bowl, beat the yolks until light yellow.
7. Add 2-3 spoonfuls of the hot soup mixture to the yolks and mix well.
8. Return the yolk/soup mixture to the pot.
9. Add in the rice and chicken.
10. Cook until heated through.
11. Season with salt and pepper to taste.
|
|