AVGOLEMONO SOUP
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Yield 10 cups
Number Of Ingredients 8
Steps:
- Heat olive oil in a 4- to 5-quart saucepot over medium heat. Add onion and cook until translucent, 3 minutes.
- Stir in rice and continue cooking, 2 minutes more.
- Stir in broth and bring to a boil. Stir once, cover, reduce heat, and simmer until rice is tender, 15-18 minutes.
- In a large bowl, whisk egg whites to soft peaks. Whisk in egg yolks and lemon juice.
- Remove soup from heat. Slowly ladle 1 cup soup into egg mixture while whisking constantly to temper eggs. Return tempered eggs to saucepot, stirring to combine. Season to taste with salt and pepper. Serve immediately.
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