The unpronounceable Greek Lemon Chicken Soup Recipe

Lately when I  cuddle up in bed with a good book, it’s been a cookbook. Perhaps it’s the extreme cold this winter that has me cooking up a storm. Maybe it’s because I was invited to join the Eat Something Sexy blogs by chef and cookbook author Amy Reiley. More likely it’s because I’ve discovered that when I cook an eery calm descends upon my usually frazzled psyche, and that is a good thing. When I feel centered, I can be creative and write, as well as handle whatever life has thrown at me.

Anyway, last night’s culinary offering was Avgolemono Soup. Those local to my area may have enjoyed this hot, silky, satisfying soup at Lefteris (located in 2 locations: Mt. Kisco and Tarrytown). After purchasing this soup for years now, I was thrilled to discover the recipe in an old cookbook I had lying around. I’ll list the recipe exactly as it appears in the cookbook Larousse Treasury of Country Cooking.

EGG AND LEMON SOUP (Avgolemono)

Ingredients

2 Quarts strong chicken stock

1/3 cup rice

3 to 4 eggs

Juice of 2 lemons

  1. In a saucepan, bring the stock to a boil. Add the rice, cover and cook over low heat until the rice is tender, about 20 minutes.
  2. Just before serving, bring the broth to a boil. Remove from heat.
  3. Beat the eggs in a bowl until light and frothy. Add the lemon juice. Beating constantly, gradually add a cup of the hot broth to the egg and lemon mixture in the bowl. When thoroughly mixed, beat in another cup of the broth.
  4. Return the saucepan with broth to low heat. Slowly ladle in the egg and lemon mixture, stirring constantly to prevent curdling. Heat through, but do NOT allow the soup to simmer.
  5. Serve immediately, garnished with parsley or chives.

Serves 6 to 8

That’s it! Crazy easy, incredibly tasty. The restaurant serves it with a warm pita, so I do too. Good luck!

Cat

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