Avgolemono Soup

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Combine the chicken broth and water in a large pot and bring to a boil over medium-high heat.

   Ca. 5 min.

2. 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.

   Ca. 20 min.

   Kokkens note: Stir occasionally to prevent the rice from sticking to the bottom of the pot.

3. 3

   While the rice cooks, prepare the avgolemono liaison. In a medium bowl, whisk the egg whites until light and foamy.

   Ca. 3 min.

4. 4

   Add the egg yolks to the foamy whites and whisk vigorously until well combined and slightly pale.

   Ca. 2 min.

5. 5

   Gradually whisk in the lemon juice into the egg mixture until fully incorporated.

   Ca. 1 min.

6. 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.

   Ca. 2 min.

   Kokkens note: Adding the hot broth slowly is crucial to prevent the eggs from cooking too quickly.

7. 7

   Pour the tempered egg-lemon mixture back into the pot with the remaining soup, stirring constantly.

   Ca. 1 min.

   Kokkens note: Do not boil the soup after adding the avgolemono, or the eggs may curdle.

8. 8

   Heat the soup gently over low heat for 2-3 minutes, stirring occasionally, until it has slightly thickened.

   Ca. 3 min.

   Kokkens note: The soup should be warm and creamy, not boiling.

9. 9

   Season the soup with salt and black pepper to taste.

   Ca. 1 min.

10. 10

    Serve immediately, garnished with fresh parsley if desired.