SoupMain Course

Avgolemono Soup

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

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.

O rețetă originală de Forkin

Durată totală: 45 min.
Porții: 4
Dificultate: Medie
Per porție: 175 kcal

Fără gluten

Informații despre alergeni: poate conține ouă. Verifică întotdeauna ambalajele ingredientelor dacă ai o alergie.

Pregătirea ingredientelor

Ingrediente

1,4 lchicken broth
240 mlwater
0,5 canăwhite rice, short-grain or medium-grain
1 lingurițăsalt
0,5 lingurițăblack pepper, freshly ground

avgolemono

3 buc.egg, large, separated
0,25 canălemon juice, freshly squeezed

garnish

1 lingurăfresh parsley, chopped(opțional)

Ustensile

ladle · medium bowl · large pot · whisk

Mod de preparare

Pas cu pas

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

Per porție

Valori nutriționale

67%Scor

Calorii: 175,4kcal
Proteine: 10,3g
Carbohidrați: 22,8g
Grăsimi: 5g
Fibre: 0,5g
Zahăr: 1,9g

Estimare bazată pe cantitățile ingredientelor din rețetă. Valorile pot varia în funcție de mărci și înlocuiri.

Păstrează gustul bun

Păstrare

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

Reîncălzire

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.