Avgolemono soup with white rice
Avgolemono soup is a traditional Greek dish featuring a delightful blend of lemon and chicken broth, enriched with eggs and white rice for a creamy texture. This comforting soup is perfect for any season and easy to prepare.
Cook time 15 min
Prep time 5 min
Ingredients:
1 dash black pepper1 dash salt
4 cups chicken gravy
3 eggs
1/4 cup white rice
3 tbsp lemon juice
Avgolemono soup is a traditional Greek dish that combines the zestiness of lemon with the comforting flavor of chicken broth, creating a savory meal perfect for any season. This version uses white rice to add heartiness and the richness of eggs to create a creamy texture without any dairy.
Instructions:
- In a medium pot, bring the chicken gravy to a gentle boil over medium-high heat.
- Once boiling, add the white rice.
- Lower the heat to medium-low and let the rice cook, stirring occasionally, for about 20 minutes or until it is tender.
- While the rice is cooking, prepare the lemon-egg mixture.
- Crack the eggs into a medium bowl and beat them well until they are frothy.
- Add the lemon juice gradually to the beaten eggs, whisking continuously to blend thoroughly.
- Once the rice has cooked, it's time to temper the egg mixture. This prevents the eggs from curdling when added to the hot soup.
- Slowly ladle about 1 cup of the hot chicken gravy (without rice) into the lemon-egg mixture, whisking constantly. This will gradually raise the temperature of the egg mixture.
- Slowly pour the tempered egg mixture back into the pot with the remaining chicken gravy and rice, stirring continuously.
- Continue to cook the soup on low heat for about 3-5 minutes, ensuring it doesn't boil. Stir frequently until the soup thickens slightly and becomes creamy.
- Add a dash of black pepper and a dash of salt to the soup. Stir well to combine.
- Taste the soup and adjust the seasoning if needed. You can add more lemon juice, salt, or pepper based on your preference.
- Ladle the Avgolemono soup into bowls.
- Optionally, garnish with a sprinkle of fresh herbs such as parsley or dill for added flavor and presentation.
Avgolemono soup with white rice is a delicious and satisfying dish that is relatively simple to prepare. The combination of tangy lemon, savory chicken broth, and the creamy texture created by the eggs make it a unique and flavorful soup. It's perfect for a cozy family dinner or as an impressive starter for a dinner party.
Avgolemono soup with white rice FAQ:
Cook the white rice in the chicken gravy for about 20 minutes over medium-low heat, stirring occasionally, until tender.
Yes, you can substitute white rice with jasmine or basmati rice, but cooking times may vary. Check the package instructions for adjustments.
After tempering, maintain the soup on low heat to avoid boiling, which prevents the eggs from curdling. Cook for about 3-5 minutes until slightly thickened.
Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop to avoid curdling the eggs.
If the soup is too thick, gradually add a bit more chicken gravy or water while stirring to reach your desired consistency.
Cooking Tips:
- Ensure that the broth is hot but not boiling to prevent the eggs from curdling when you add them.
- Whisk the eggs and lemon juice thoroughly before tempering them with the hot broth to achieve a smooth and creamy texture.
- Constantly stir the soup while adding the egg-lemon mixture to evenly distribute the heat and prevent curdling.
- Use fresh lemon juice for the best flavor, and adjust the amount according to your taste preference.
- If you prefer a thicker soup, you can add a little more rice or cook it slightly longer to allow the rice to release more starch.
Nutrition Facts
4 ServingsCalories 220kcal
Protein 8g
Carbohydrates 24g
Fiber 0.43g
Sugar 1.10g
Fat 11g
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