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Avgolemono

Serves 4 Soup chicken, Soups

Avgolemono

Avgolemono, a cornerstone of Greek cuisine, is a dish that embodies the essence of Mediterranean cooking. With its roots firmly planted in the simplicity of Greek kitchens, it's a versatile soup often enjoyed any time of year, serving as a comforting reminder of sunlit coastlines and olive groves. This version is crafted for the home cook, bringing the sea and the garden to your table with every ladleful.

The soup's silky texture is a dance between the richness of eggs and the bright tang of lemons, with rice adding a comforting heft. Fine sea salt enhances the delicate balance, while chicken broth and tender pieces of cooked chicken offer a savory depth. A bowl of Avgolemono is like tasting the Mediterranean itself, vibrant and refreshing.

Ingredients

  • 1.5 Lchicken broth
  • 100 grice
  • 3eggs
  • 2lemons
  • cooked chicken — optional
  • to tastefine sea salt

Method

  1. In a large pot, pour 1.5 L of chicken broth and bring it to a gentle simmer over medium heat. This will be the base of your Avgolemono, so it's important to start with a flavorful broth. Once simmering, add 100 g of rice. Stir occasionally to prevent the rice from sticking to the bottom of the pot.
  2. While the rice is cooking, separate the 3 eggs into yolks and whites in two separate bowls. Whisk the egg whites until they are frothy, then gently fold in the yolks until combined. This will help create a creamy texture in the soup without curdling.
  3. Juice the 2 lemons and set the juice aside. Once the rice is tender, which should take about 15 minutes, slowly ladle a cup of the hot broth into the egg mixture, whisking continuously. This process, called tempering, prevents the eggs from scrambling when added to the soup.
  4. Gradually pour the tempered egg mixture back into the pot with the rice and broth, stirring constantly. Keep the heat on low to ensure the soup doesn't boil, which would cause the eggs to curdle. The soup should take on a creamy, velvety texture.
  5. Add the cooked chicken to the pot, stirring to combine. Allow the chicken to warm through in the broth, which will also help the flavors meld together. The chicken should be tender and easily shred with a fork.
  6. Stir in the lemon juice, tasting as you go to achieve your desired level of brightness. Season with fine sea salt to taste, enhancing the flavors without overpowering the delicate balance of lemon and broth.
  7. Serve the Avgolemono hot, optionally garnishing with a drizzle of olive oil or fresh herbs if desired. The soup should be creamy with a slight tang from the lemon, embodying the essence of a Mediterranean meal.