SoupMain Course

Avgolemono Soup

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

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.

Een origineel recept van Forkin

Totale tijd: 45 min
Porties: 4
Moeilijkheid: Gemiddeld
Per portie: 175 kcal

Glutenvrij

Allergeneninformatie: kan eieren bevatten. Controleer bij een allergie altijd de verpakking van de ingrediënten.

Mise-en-place

Ingrediënten

1,4 lchicken broth
240 mlwater
0,5 kopjewhite rice, short-grain or medium-grain
1 tlsalt
0,5 tlblack pepper, freshly ground

avgolemono

3 stegg, large, separated
0,25 kopjelemon juice, freshly squeezed

garnish

1 elfresh parsley, chopped(optioneel)

Keukengerei

ladle · medium bowl · large pot · whisk

De bereidingswijze

Stap voor stap

1
Combine the chicken broth and water in a large pot and bring to a boil over medium-high heat.
Ongeveer 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.
Ongeveer 20 min
Tip van de kok: 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.
Ongeveer 3 min
4
Add the egg yolks to the foamy whites and whisk vigorously until well combined and slightly pale.
Ongeveer 2 min
5
Gradually whisk in the lemon juice into the egg mixture until fully incorporated.
Ongeveer 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.
Ongeveer 2 min
Tip van de kok: 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.
Ongeveer 1 min
Tip van de kok: 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.
Ongeveer 3 min
Tip van de kok: The soup should be warm and creamy, not boiling.
9
Season the soup with salt and black pepper to taste.
Ongeveer 1 min
10
Serve immediately, garnished with fresh parsley if desired.

Per portie

Voedingswaarden

67%Score

Calorieën: 175,4kcal
Eiwit: 10,3g
Koolhydraten: 22,8g
Vet: 5g
Vezels: 0,5g
Suiker: 1,9g

Geschat op basis van de hoeveelheden ingrediënten in het recept. Waarden kunnen per merk en vervanging verschillen.

Goed bewaren

Bewaren

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

Opwarmen

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.