Avgolemono
Noreena
Greek Lemon Soup
ingredients
- 1 whole chicken (3-4 pounds)
- 2 carrots
- 2 celery stalks
- 1 whole onion unpeeled
- 4 sprigs of parsley
- 1/3 cup of lemon juice
- 3 eggs
- 4 tbs. butter
- salt and pepper
directions
- 1
Wash and trim fat from chicken. Place chicken in large pot and cover with water. Add carrots, celery, onion and parsley. Bring to a boil and simmer on low heat for 3 hours. Remove chicken and vegetables. Discard vegetables. Sprinkle chicken with salt and pepper.
- 2
Strain the stock through a fine sieve and place back into pot. Add rice, butter and lemon juice and bring to a boil. Lower heat to a lively simmer and cook 20 minutes. Add salt and pepper.
- 3
Blend eggs in blender and beat for 1 minute. Add 2 cups of broth a little at a time with blender running. Add the egg mixture to the pot. Make sure the broth is not boiling. Stir constantly for 4 minutes on very low heat. During this process, it is important that the stock is not boiling.
Source: Noreena
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