Avgolemono Soup

Mise-en-place

Ingrediënten

De bereidingswijze

Stap voor stap

1. 1

   Pour the chicken broth into a large pot and bring it to a boil over medium-high heat.

   Ongeveer 5 min

2. 2

   Add the short grain rice to the boiling broth, 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. 3

   While the rice is cooking, separate the egg yolks and egg whites into two separate medium-sized bowls.

   Ongeveer 2 min

   Tip van de kok: Ensure no yolk mixes with the whites for best results.

4. 4

   In the bowl with the egg whites, whisk them vigorously until they are frothy.

   Ongeveer 2 min

   Tip van de kok: You can use an electric mixer for quicker frothing.

5. 5

   Add the lemon juice to the frothy egg whites and continue whisking until well combined.

   Ongeveer 1 min

6. 6

   Whisk the egg yolks into the egg white and lemon mixture until everything is smooth and pale yellow.

   Ongeveer 1 min

7. 7

   Once the rice is cooked, slowly temper the egg-lemon mixture by gradually adding about 2-adlefuls of the hot broth into the egg mixture, whisking constantly.

   Ongeveer 3 min

   Tip van de kok: Adding the hot broth slowly prevents the eggs from scrambling.

8. 8

   Remove the pot from the heat and slowly pour the tempered egg-lemon mixture into the hot soup, stirring continuously.

   Ongeveer 1 min

   Tip van de kok: Do not bring the soup back to a boil after adding the egg mixture, or it will curdle.

9. 9

   Season the soup with salt and black pepper to taste.

10. 10

    Serve immediately, garnished with fresh dill if desired.