SoupMain Course

Avgolemono Soup

Name: Avgolemono Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 racions
Cuisine: greek
Ingredients: 1,4 l chicken broth; 240 ml water; 0,5 tassa white rice short-grain or medium-grain; 3 u egg large, separated; 0,25 tassa lemon juice freshly squeezed; 1 ct salt; 0,5 ct black pepper freshly ground; 1 cs fresh parsley chopped (opcional)

This classic Greek avgolemono soup is a comforting and bright dish, perfect for any season. The combination of chicken broth, rice, and a silky lemon-egg liaison creates a uniquely rich yet tangy flavor. It's a nourishing and satisfying meal that's surprisingly easy to prepare.

Una recepta original de Forkin

Temps total: 45 min
Racions: 4
Dificultat: Mitjana
Per ració: 175 kcal

Sense gluten

Informació sobre al·lèrgens: pot contenir ous. Si teniu al·lèrgies, comproveu sempre els envasos dels ingredients.

Preparació prèvia

Llista d’ingredients

1,4 lchicken broth
240 mlwater
0,5 tassawhite rice, short-grain or medium-grain
1 ctsalt
0,5 ctblack pepper, freshly ground

avgolemono

3 uegg, large, separated
0,25 tassalemon juice, freshly squeezed

garnish

1 csfresh parsley, chopped(opcional)

Estris

ladle · medium bowl · large pot · whisk

Elaboració

Pas a pas

1
Combine the chicken broth and water in a large pot and bring to a boil over medium-high heat.
Uns 5 min
2
Add the rice to the boiling broth, then reduce the heat to low, cover, and simmer for 15-20 minutes, or until the rice is tender.
Uns 20 min
Nota de cuina: Stir occasionally to prevent the rice from sticking to the bottom of the pot.
3
While the rice cooks, prepare the avgolemono liaison. In a medium bowl, whisk the egg whites until light and foamy.
Uns 3 min
4
Add the egg yolks to the foamy whites and whisk vigorously until well combined and slightly pale.
Uns 2 min
5
Gradually whisk in the lemon juice into the egg mixture until fully incorporated.
Uns 1 min
6
Once the rice is cooked, slowly ladle about two cups of the hot broth from the pot into the egg-lemon mixture, whisking constantly to temper the eggs and prevent them from scrambling.
Uns 2 min
Nota de cuina: Adding the hot broth slowly is crucial to prevent the eggs from cooking too quickly.
7
Pour the tempered egg-lemon mixture back into the pot with the remaining soup, stirring constantly.
Uns 1 min
Nota de cuina: Do not boil the soup after adding the avgolemono, or the eggs may curdle.
8
Heat the soup gently over low heat for 2-3 minutes, stirring occasionally, until it has slightly thickened.
Uns 3 min
Nota de cuina: The soup should be warm and creamy, not boiling.
9
Season the soup with salt and black pepper to taste.
Uns 1 min
10
Serve immediately, garnished with fresh parsley if desired.

Per ració

Nutrició

67%Puntuació

Calories: 175,4kcal
Proteïnes: 10,3g
Hidrats de carboni: 22,8g
Greixos: 5g
Fibra: 0,5g
Sucre: 1,9g

Estimació basada en les quantitats dels ingredients. Els valors poden variar segons les marques i les substitucions.

Conservació

Com conservar-ho

Store leftover avgolemono soup in an airtight container in the refrigerator.

Com reescalfar-ho

Gently reheat on the stovetop over low heat, stirring frequently, being careful not to boil to prevent curdling. You may need to add a splash of broth or water to thin it out.