AVGOLEMONO SOUP
Steps:
- 1. Place the carrot, leek, bay leaves, chicken fillets and stock in a large saucepan. Bring to a boil over high heat then reduce immediately and let simmer for 10-15 minutes, or until the chicken is cooked. 2. Strain the soup into a clean saucepan and reserve the chicken only. 3. Add the rice to the liquid, bring to a boil then reduce immediately and let simmer for 15 minutes. 4. Cut the chicken into 1 cm cubes 5 Whisk the egg whites in a CLEAN, DRY bowl until firm peaks form. Beat in the yolks until light and creamy. Whisk in the lemon juice, then temper the mixture with the hot broth. Add the egg mixture back into the soup once fully tempered, and add the chicken back in to the soup. Stir for 2 minutes on low heat. DO NOT allow to boil or the eggs will scramble. Serve with parsley and a dot of butter.
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