Soups

Avgolemono Soup

Greek lemon chicken and rice soup, thickened with tempered egg.

Ingredients

• 1 tablespoon extra-virgin olive oil
• 1 small onion, diced
• 2 celery ribs, chopped
• 4 cups low-sodium chicken broth
• Kosher salt and freshly ground black pepper, to taste
• 2 large eggs
• ¼ cup freshly squeezed lemon juice (1 to 2 lemons)
• 1½ cups cooked white rice (Arborio)
• 2 cups shredded chicken

Directions

1. Cook the rice in the rice cooker, rinsing it first until the water runs clear. About ½ cup dry Arborio gives the 1½ cups cooked you need.
2. Heat the oil in a large saucepan over medium-high heat. Add the onion and celery and sauté until softened.
3. Add the broth, season with salt and pepper, and bring to a simmer.
4. In a blender, add the eggs, lemon juice and ¼ cup of the cooked rice. Blend until smooth, about 20 seconds. While blending, slowly stream in 2 ladles of hot broth to temper the eggs.
5. Stir the lemon-egg purée into the lightly simmering broth with the remaining rice and the chicken. Cook until slightly thickened, 5 to 10 minutes.

Don't let it boil once the egg mixture is in, or it can curdle.

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