SoupMain Course

Avgolemono Soup

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

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.

Oryginalny przepis autorstwa Forkin

Łączny czas: 45 min
Porcje: 4
Trudność: Średni
Na porcję: 175 kcal

Bezglutenowy

Informacja o alergenach: może zawierać jaja. W razie alergii zawsze sprawdzaj opakowania składników.

Przygotowanie stanowiska

Składniki

1,4 lchicken broth
240 mlwater
0,5 szklankawhite rice, short-grain or medium-grain
1 łyżeczkasalt
0,5 łyżeczkablack pepper, freshly ground

avgolemono

3 szt.egg, large, separated
0,25 szklankalemon juice, freshly squeezed

garnish

1 łyżkafresh parsley, chopped(opcjonalnie)

Sprzęt

ladle · medium bowl · large pot · whisk

Sposób przygotowania

Krok po kroku

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

Na porcję

Wartości odżywcze

67%Ocena

Kalorie: 175,4kcal
Białko: 10,3g
Węglowodany: 22,8g
Tłuszcz: 5g
Błonnik: 0,5g
Cukry: 1,9g

Wartości oszacowano na podstawie ilości składników w przepisie. Mogą się różnić zależnie od marki i zamienników.

Przechowuj prawidłowo

Przechowywanie

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

Odgrzewanie

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.