Thursday, May 31, 2012

Avgolemono Soup

Back to my style... This Greek soup, although served warm, tastes surprisingly light, tangy and refreshing. Citris has a way of doing that to any recipe. Yum. It also looks creamy but uses no dairy. Fun, huh?  This is a version of Avgolemeno that doesn't take all day, it is done in 30 min or less. The only tricky part is getting the broth smooth without cooking the eggs to quick. Ben said I could definitely make this again.

1 TBSP oil
1/2 cup onion
3/4 cup orzo rice
5 cups chicken broth
1 cup water
1 chicken breast (diced in small pieces)
juice of one lemon (please use a fresh one)
3 eggs (whites and yolks separated)
salt and pepper
parsley and lemon zest

Saute the onion in oil for a few minutes (on medium heat or they cook too quickly). Add the broth and water and bring to a simmer. Add rice and simmer on medium heat until rice is mostly cooked (about 7 min.).

Add chicken pieces and boil until chicken is fully cooked (about 5 min.) then turn the heat off. White chicken cooks, whip the egg whites with a hand blender until soft peaks form.

Combine yolks and lemon juice, then add into the egg whites and blend together. Slowly temper the eggs by stirring in a ladle full of broth one at a time (that cooks the egg but don't want to immediately hit the eggs with a lot of hot liquid or it will denature the proteins too fast and you get a version of egg-drop soup). You can also slowly drizzle the broth and whisk the eggs at the same time. Stir everything back together, taste to add in salt and pepper if needed, and ladle into bowls. Top with parsley and lemon zest.

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