CHICKEN SOUP WITH LEEKS AND LEMON
"This is inspired by both the classic Greek soup avgolemono and Scottish cockaleekee. Start with a flavorful chicken or turkey broth, simmer leeks and rice or bulgur in the soup until tender, then enrich with eggs and lemon. The trick here is to begin with a flavorful stock and not to allow the eggs to curdle when you combine the soup and the avgolemono sauce. You can make a vegetarian version of this using a garlic broth or by making a robust vegetable stock using the dark leafy parts of the leeks." Martha Rose Shulman
Provided by Annacia * @Annacia
Categories Chicken Soups
Number Of Ingredients 8
Steps:
- Combine the stock and leeks, bring to a boil, reduce the heat and simmer 20 minutes. Add the rice or bulgur, and continue to simmer until the grain is cooked through, 15 to 30 minutes. Taste and adjust salt.
- Beat together the eggs and lemon juice until frothy in a medium bowl.
- Just before serving, making sure that the broth isn't boiling, gradually add 2 cups to the egg and lemon mixture while beating vigorously with a whisk to prevent the eggs from curdling. Turn off the heat under the soup, pour the egg-lemon mixture into the soup, stir well and serve, adding a bit of pepper to each bowl and garnishing with chopped fresh parsley, dill or marjoram.
- Tip Advance preparation: You can make this soup through Step 1 several hours before serving, but the grain will continue to absorb liquid; if you do make it ahead, use 1/2 cup instead of 2/3 cup.
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