Sunday, January 16, 2011

Avgolemono Soup

Backstory on this dish is this. In Chicago, almost every neighborhood diner is owned by a Greek family.  And every special on the menu usually has a soup course.  And almost every soup course has no selection, it just IS Avgolemono or lemon-egg soup.  Man, does this ever spell comfort food for me.  It also makes my heart ache for Chicago.

At least I can have a little bit of Chicago right here in southern Illinois with this recipe.  Added bonus:  it's not too bad on the ol' waistline.

The low down on this recipe is this: it's lemony.  This came from a Greek cuisine cookbook that I picked up somewhere along the way.  You can decrease the amount of lemon juice if you are a novice or like your lemon flavor to be subtle.  As written, this recipe is not subtle.  However, you will never eat a more velvety version of this classic Greek soup.

Ingredients:
8 cups chicken broth
1 cup white rice
4 eggs, separated
3/4 cup lemon juice
salt

Directions:
To chicken broth, add salt and rice.  Bring to a boil. Cover and simmer 20 minutes.  In a bowl, beat egg whites until stiff.  Add yolks.  Beat well.  Slowly add lemon juice, beating continuously.  Without stopping the beating, slowing add 2 cups of the chicken broth.  (This is called tempering the eggs for those in the know.)  If you stop beating (or add the broth too quickly), you risk curdling the soup.  When mixed, pour back into the remaining broth and rice.  Stir over heat.  Do NOT boil.

Serve immediately.

You can also add a small amount of shredded chicken to this for added flavor.  It is not necessary and you certainly don't want to add much.  Like maybe half or less of a chicken breast.


Number of servings: 8-10
Serving size: 1+ cup
Weight Watchers Points Plus: 4
KCal: 73
Fat: 3g  Saturated fat: 1g
Carbs: 6g  Dietary fiber: 0g
Protein: 5g

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4 comments:

  1. This is the first dish that Vince (i.e. Felicia) ever made for Sus and I back when we'd go to their house for a spectacular dinner once a month. I loved it, and had completely forgotten all about it! Thank you for the reminder. I'm thinking to make a Greek meal for D next week, why not start with an Avgolemono appetizer???

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  2. p.s. You don't have a good recipe for Moussaka do you?

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  3. Yes. What's it worth to you? :p

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  4. I should also post my spanikopita recipe. Damn, I love that stuff. In any event, this particular soup recipe, with the beaten egg whites, is VERY airy. Adn those air bubbles don't really break with a few days in the fridge. So if the texture of this soup gets you, I'd just suggest not separating the eggs and just beating whole eggs and adding them to the broth. And it is way lemony. I think you could quite safely cut the lemon juice in half. In fact, this is the MOST lemony version I have ever tasted. So, if you like to taste some of the chicken broth in your soup, scale the juice back.

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