KATHERINE POLYZO'S AVGOLEMONO
The secret to a perfect Greek avgolemono soup is the proportion of lemon to broth. This recipe, brought to The Times in 1990, comes together in a snap and delivers bright flavors on a weeknight. Make it with a cup of orzo instead of the rice, if you like.
Provided by Molly O'Neill
Categories dinner, lunch, soups and stews, main course, side dish
Time 20m
Yield Four servings
Number Of Ingredients 5
Steps:
- Place the chicken soup in a large pot and slowly bring to a boil. Add the rice, reduce the heat to medium and simmer.
- Meanwhile, in a mixing bowl, use a wire whisk to beat the egg yolks until frothy. Continue to whisk the egg yolks while drizzling in the fresh lemon juice.
- When the rice is tender, slowly ladle the chicken broth and rice into the egg and lemon mixture, beating constantly until all of the soup has been added to the egg and lemon. Adjust seasoning with additional salt and pepper to taste and serve immediately.
Nutrition Facts : @context http, Calories 355, UnsaturatedFat 5 grams, Carbohydrate 54 grams, Fat 8 grams, Fiber 1 gram, Protein 15 grams, SaturatedFat 3 grams, Sodium 1031 milligrams, Sugar 6 grams
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