[I’ve posted already my version of Greek Lemon Egg Drop Soup, but reader Dovid R. – from Baltimore – sent us his recipe and the accompanying photo. I found it a delicious variation! CS]
Avgolemono – Greek Lemon Egg Drop Soup
- 6 cups chicken broth *
- 1/2 cup long grain white rice
- 4 egg yolks, lightly beaten
- 1/4 cup fresh lemon juice
- 1 teaspoon lemon zest, finely chopped
- Salt and ground white pepper
- 2 tablespoons flat-leaf parsley, finely chopped
- Bring the broth to a boil over medium heat in a large pot. Add rice and cook uncovered, until tender, about 15 minutes.
- In a bowl, whisk the eggs together with egg yolks, lemon juice and lemon zest. Constantly whisking, slowly pour 1 cup of the hot broth into the egg mixture. Reduce heat under broth to medium-low and slowly stir in the egg mixture into the pot. Cook, stirring, until the soup is slightly thickened, 3-4 minutes. Do not let it boil.
- Season with salt and pepper. Garnish with the parsley and serve immediately.
* Chicken Broth
Yield: 16 cups
- 1 small bunch (about 1/2 oz) Italian (flat-leaf) parsley
- 1/2 teaspoon black pepper
- 4 pound hen, cleaned and cut into four pieces
- 1 medium yellow onion
- 3 celery stalks
- 1 large carrot
- 4 bay leaves
- 12 black peppercorns
- 4 cloves
- 1 teaspoon salt
- Place the celery and peppercorns on a piece of cheesecloth, then using kitchen string, tie the ends of the cheesecloth together to make a bag.
- Place 16 cups water in a large pot. Add all other ingredients. Bring to a boil over medium high heat.
- Reduce the heat to medium-low and simmer for 4 hours, skimming the surface occasionally to catch and discard the residue and foam. Add extra water to the broth, making sure the original level of broth is maintained throughout.
- Drain the stock through a strainer discarding the vegetables and reserving the flesh for further use in other recipes.
The chicken stock can be refrigerated for up to 4 days or frozen up to 30 days.
Enjoy, gentle reader, enjoy! I tried it last night and found delicious.