Best Chilled Avgolemono Soup Recipes

Chilled and Dilled Avgolemono Soup image

Provided by Ruth Cousineau

Yield 4 servings

Number Of Ingredients 6

4 cups chicken stock, or 3 cups reduced-sodium chicken broth plus 1 cup water
1/4 cup medium-or long-grain white rice
2 large eggs
3 tablespoons fresh lemon juice
1 scallion green, thinly sliced
2 tablespoons chopped dill

Steps:

Simmer stock and rice in a heavy medium saucepan, covered, until rice is very tender, about 30 minutes. Purée mixture in a blender (use caution when blending hot liquids). Whisk eggs together in a medium bowl. Gradually whisk in hot stock mixture. Return to saucepan and cook over medium heat, stirring constantly with a wooden spoon, until soup registers 170°F on an instant-read thermometer.
Strain soup through a fine-mesh sieve into a metal bowl. Stir in lemon juice, then quick-chill in an ice bath, stirring occasionally, until cold. Stir in scallion, dill, and salt and pepper to taste.

Chilled Avgolemono Soup image

Provided by Martha Stewart

Time 1h

Number Of Ingredients 9

2 tablespoons extra-virgin olive oil
1/2 medium onion, chopped
2 garlic cloves, thinly sliced
1/3 cup long-grain rice
2 1/2 cups homemade or store-bought low-sodium chicken stock
2 1/2 cups water
3 tablespoons fresh lemon juice (from 3 lemons)
3 tablespoons chopped fresh dill
Coarse salt and freshly ground pepper

Steps:

Heat oil in a medium saucepan over medium heat. Cook onion until soft and translucent, about 5 minutes. Add garlic, and cook until soft, about 2 minutes. Add rice, and stir to coat. Add stock and water; bring to a simmer. Cook, covered, until rice is tender, about 20 minutes.
Prepare an ice-water bath. Working in 2 batches, puree soup in a blender until smooth. (For safety, remove cap from hole in lid, and cover with a dish towel to prevent spattering.) Transfer mixture to a bowl set in ice bath; let stand for 20 minutes, stirring occasionally. Stir in lemon juice, dill, and 1 1/2 teaspoons salt; season with pepper.