KATHERINE POLYZO'S AVGOLEMONO
The secret to a perfect Greek avgolemono soup is the proportion of lemon to broth. This recipe, brought to The Times in 1990, comes together in a snap and delivers bright flavors on a weeknight. Make it with a cup of orzo instead of the rice, if you like.
Provided by Molly O'Neill
Categories dinner, lunch, soups and stews, main course, side dish
Time 20m
Yield Four servings
Number Of Ingredients 5
Steps:
- Place the chicken soup in a large pot and slowly bring to a boil. Add the rice, reduce the heat to medium and simmer.
- Meanwhile, in a mixing bowl, use a wire whisk to beat the egg yolks until frothy. Continue to whisk the egg yolks while drizzling in the fresh lemon juice.
- When the rice is tender, slowly ladle the chicken broth and rice into the egg and lemon mixture, beating constantly until all of the soup has been added to the egg and lemon. Adjust seasoning with additional salt and pepper to taste and serve immediately.
Nutrition Facts : @context http, Calories 355, UnsaturatedFat 5 grams, Carbohydrate 54 grams, Fat 8 grams, Fiber 1 gram, Protein 15 grams, SaturatedFat 3 grams, Sodium 1031 milligrams, Sugar 6 grams
AVGOLEMONO
Provided by Suzanne Hamlin
Categories soups and stews, appetizer, side dish
Time 10m
Yield About 1 1/2 cups
Number Of Ingredients 6
Steps:
- In a stainless steel bowl, whip the egg yolks with a pinch of salt.
- In a separate stainless steel bowl fitted for a double boiler, whip the egg whites with a pinch of salt until fluffy. Fold the yolks into the whites, blending well.
- Bring a saucepan or the bottom of a double boiler filled with water to a simmer.
- In a small bowl, blend the cornstarch into the lemon juice and whisk into the egg mixture. Put the bowl over the pot of simmering water, whisking constantly. In about 4 minutes, the mixture will lighten in color and the sauce will thicken. Gradually add the reserved cup of hot chicken stock to the egg mixture, whisking constantly. Continue cooking and whisking 2 minutes longer, until the avgolemono thickens. Keep warm if necessary in the double boiler, off the heat. Add to the chicken soup right before serving.
Nutrition Facts : @context http, Calories 118, UnsaturatedFat 3 grams, Carbohydrate 8 grams, Fat 6 grams, Fiber 0 grams, Protein 9 grams, SaturatedFat 2 grams, Sodium 480 milligrams, Sugar 3 grams, TransFat 0 grams
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