Monday, October 7, 2013

Avgolemono (Greek Egg, Lemon and Rice Soup)

     With the weather turning cold, the Wife is demanding soup. One of her favorites is Avgolemono. We used to get this soup from a Greek restaurant when we lived up north. It is thick and extremely rich. The texture can be a bit off-putting to some people, but those people are lame and need to get over it. This recipe calls for constant vigilance to make sure you don't end up with scrambled egg soup. Thus, this recipe qualifies as A Pain In The Ass. For the life of me, I can't recall where I got this recipe. If anybody recognizes it, let me know and I'll give credit where credit is due. As always, notes are in blue.

Greek Egg, Lemon and Rice Soup
  • 8 cups chicken stock 
  • 1 cup orzo pasta or rice (we've always used rice)
  • 4 eggs, separated
  • Juice of 3 lemons or 9 tablespoons lemon juice (go with fresh if you can. It's not quite as good with the bottled lemon juice)
  • Freshly ground black pepper
  1. Bring stock to boil and add rice or orzo. Simmer until tender, about 20 minutes. 
  2. When orzo/rice is nearing tenderness, whisk egg whites in separate bowl until medium peaks. Add egg yolks and lemon juice, whisking continuously. 
  3. When orzo/rice is finished, transfer 2 cups of the hot stock to the egg/lemon mixture, adding slowly in a constant stream and beating vigorously to prevent the eggs from solidifying. 
  4. Take he soup off the heat and add the beaten mixture back into the pot, whisking to incorporate. Serve immediately with fresh ground black pepper. 
Good times!

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