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Tomato Avgolemono Soup
[Photograph: Carrie Vasios]
This traditional Greek lemon and egg soup gets a twist, and added flavor, from tomatoes.
Adapted from Diane Kochilas.
About This Recipe
| Yield: | serves 6 |
| Active time: | 25 minutes |
| Total time: | 1 hour 30 minutes |
| This recipe appears in: | Serious Entertaining: Three Staple Soups For Your Next Dinner Party |
Ingredients
- 4 tablespoons olive oil
- 6 scallions, light green sections finely chopped
- 2 ribs celery, finely chopped
- 4 cups vegetable stock
- 1 cup water
- 1 28 ounce can plum tomatoes with their juices
- 1/2 cup dry white wine
- 1/2 teaspoon cinnamon
- 2 bay leaves
- 1/2 cup basmati rice
- 1/2 cup chopped parsley
- 2 egg yolks
- 2 1/2 tablespoons fresh lemon juice
- Salt
- Pepper
Procedures
-
1
In a large soup pot, heat olive oil over medium high heat. Add scallions and celery and saute until soft, about 8 minutes.
-
2
Add vegetable stock, water, and tomatoes to pot, stirring to combine. Bring liquid to a boil. Add wine, cinnamon, and bay leaves.
-
3
Reduce heat, cover pot, and simmer for 45 minutes.
-
4
Add rice and parsley to pot. Cook until rice is soft, about 20 minutes. Remove bay leaves from soup and discard. Season soup with salt and pepper.
-
5
In a medium bowl, whisk egg yolks until light and frothy. Whisk in lemon juice.
-
6
Pour one ladleful of hot soup into the egg mixture, stirring constantly. Add a second ladleful of soup, continuing to whisk vigorously.
-
7
Pour egg mixture into soup pot and stir to combine. Serve immediately.