CHICKEN AVGOLEMONO SOUP
Eggs give a creamy white texture and lemon juice brings a refreshing tang to this most popular of all Hellenic soups. The egg and lemon sauce is mixed into the soup just before it is served. The rice should not be added until the last 30 minutes before serving, or it will get soggy.
Prep Time : 30 min
Ready Time : 30 min
Servings: 4
Ingredients
6 cups Chicken stock
3 tbsps Long-grain rice
4 Large eggs, separated, at room temperature
1 tsp SpicyGreek Poultry Blend
4 tbsps Lemon Juice
1 tbsp Finely chopped fresh parsley
Directions
Bring chicken stock to a boil, add rice, cover pot and cook over medium heat until rice is tender.
Remove pot from heat. Take out one cup of stock and reserve.
Using an electric beater, first beat egg whites with the SpicyGreek® Poultry Blend until stiff. Add yolks while still beating, then add the lemon juice very slowly. Add the reserved cup of stock, also very slowly, continuing to beat.
Pour sauce into soup and return pot to very low heat. Stir this over very low heat for about two minutes and remove from heat.
Serve with a bit of freshly ground black pepper and/or some finely chopped fresh parsley to garnish. If you are reheating the soup, do it over very low heat and stir all the time or the egg in the sauce will separate.
