Avgolemono Soup

Подготовка

Ингредиенты

Приготовление

Шаг за шагом

1. 1

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

   Около 5 мин

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.

   Около 20 мин

   Совет повара: 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.

   Около 3 мин

4. 4

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

   Около 2 мин

5. 5

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

   Около 1 мин

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.

   Около 2 мин

   Совет повара: 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.

   Около 1 мин

   Совет повара: 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.

   Около 3 мин

   Совет повара: The soup should be warm and creamy, not boiling.

9. 9

   Season the soup with salt and black pepper to taste.

   Около 1 мин

10. 10

    Serve immediately, garnished with fresh parsley if desired.