auriga: (Mojo - nibble)
Zen ([personal profile] auriga) wrote2013-04-02 09:25 pm
Entry tags:

Recipe: Avgolemono Soup

Or Augolemono, which I've also seen. Since I sort of took ideas from a couple of other recipes and then just made my own. (Seriously, why wouldn't I put garlic in it? Garlic makes everything better!) It was really easy! And delicious. I didn't measure a thing that went in here, so these amounts are just my best guess.

Augolemono Soup


Serves 4-5
Ingredients (approximate)
-1 tbsp olive oil
-1 onion, diced
-2-3 garlic cloves, minced
-1/4 tsp dried thyme
-1 tsp dried oregano
-1 carrot, diced
-1 celery rib, diced
-1 ½ quarts chicken stock
-1 cup cooked white rice
-cooked chicken or fish, in small pieces
-3 eggs, separated
-juice of 2 lemons
-salt and pepper to taste

Directions
Heat olive oil in a large pot and cook the onions until softened, then add garlic and cook until golden. Add the thyme and oregano, stir and fry for one minute, then add the carrot and celery. Fry for another 5 minutes or so, then add the chicken stock. Cover the pot and increase heat; boil until the carrots and celery are cooked and softened, then stir in the rice and chicken/fish. Remove the pot from the heat and let stand, uncovered, for at least ten minutes.

While the soup is cooling, whisk the egg whites in a large bowl until foamy. In a separate bowl, lightly whisk the egg yolks and lemon juice until combined, then whisk the mixture into the egg whites. Once the soup has cooled for at least ten minutes, slowly drizzle ladlefuls of the broth into the egg mixture while whisking vigourously, until 1-2 cups of the broth is incorporated. Whisk the egg mixture back into the soup pot and return the pot to the heat for another few minutes, until soup is hot. Add salt and pepper to taste.

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