Dinner Tonight: Greek Lemon Soup
There are simple soups, and then there is this guy. I pulled this one from the Silver Palate Cookbook, an old '80s standby. It's a solid collection, and one that I've flipped through often. But I was struck when I came across this little ditty, a soup that looked much too simple to possibly be any good. I decided to put it to the test.
The most difficult part of the recipe is tempering the egg so it doesn't curdle. Otherwise, it's not much different from boiling rice and tossing in some lemon. But somehow, this soup tastes much more luscious and creamy than it has any right to be. They say it tastes good both hot and cold, but I'll vote strongly for the former.
Dinner Tonight: Greek Lemon Soup
Ingredients
6 cups chicken stock
1/2 cup long-grained rice
3 egg yolks
1/2 cup lemon juice
Salt and pepper
Chopped parsley
Procedure
1. Bring the chicken stock to a boil in a large sauce pan. Toss in the rice, and reduce to a simmer. Cook until rice is tender, about 25 minutes. While you wait, whisk together the egg yolks and lemon juice.
2. When rice is done, turn off heat. Remove about a ladleful of the hot broth, and whisk it into the egg-and-lemon mixture. When combined, take this mixture and whisk it into the sauce pan. Return the pot to medium heat, and cook until soup is hot, but not boiling.
3. Garnish with parsley and a slice of lemon, and serve.
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4 Comments:
This is indeed a lovely soup, hot or cold. I've been known to use double- or even triple-strength chicken broth if I'm going to serve it cold, so that it gels. ( I usually omit the rice if I'm doing it that way.) Bliss late on a hot steamy night, especially if one is getting off work after a crazy shift at a hospital....
lemons at 12:48AM on 07/28/07
I just discovered this soup (called Avgolemono I believe?) via my food blogging partner. Its so amazing. Perfect for summer, when you're confused about someone hearty to eat when the weather is hot.
B
Hand to Mouth
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handtomouth at 10:52AM on 07/28/07
Living in Astoria/GreekVille this soup is available every few steps.
I usually throw the egg into the soup while stirring vigourously.
I thought you added the lemon juice as the last step.
That could mess with the yolks otherwise..
ParisBreakfasts at 9:54PM on 07/28/07
Yes. Avgolemono is the correct name. I was raised on it. It's great!
JuJuBee at 3:07PM on 07/30/07