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Рецепт Avgolemono (Greek Lemon Soup)
by Kyra Martin

Avgolemono (Greek Lemon Soup)

This first time I had this soup at Kokoras in Seattle, it was hurt your teeth acidic, but I couldn't stop eating it! This recipe is a little milder on the lemon, which I appreciated, but if you want feel free to up it! Absolutely delicious!!!!

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Avg. 4.5/5 1 голос
  Греция Greek
  Порций: 12

Ингредиенты

  • 1 rotisserie chicken, picked clean and the meat shredded
  • 2- 32 oz containers of chicken stock
  • 2 chicken bullion cubes
  • 1 1/2 c white rice
  • 4 eggs, separated
  • 3 lemons
  • parlsey
  • salt
  • pepper

Инструкции

  1. In a large pot, heat the stock and bullion together.
  2. When the bullion is mostly dissolved, add the rice and cook about 8 minutes. Until it's almost done. It will keep cooking later so don't overcook.
  3. While the rice is simmering, beat the egg whites until it holds stiff peaks.
  4. Stir in the yolks and juice of the 3 lemons.
  5. When the rice is cooked to the almost done point, take a ladle full and temper it into the eggs.
  6. Make sure to stir constantly to ensure your eggs don't scramble.
  7. After 3 or so ladles, add the egg mixtures back into the pot.
  8. Stir in the chicken and simmer until the rice is fully cooked and the chicken is hot.
  9. Stir in the parsley and serve warm.