SoupMain Course

Avgolemono Soup

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

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.

Izvirni recept avtorja Forkin

Skupni čas: 45 min
Porcije: 4
Zahtevnost: Srednje
Na porcijo: 175 kcal

Brez glutena

Informacije o alergenih: lahko vsebuje jajca. Če imate alergijo, vedno preverite embalažo sestavin.

Priprava

Sestavine

1,4 lchicken broth
240 mlwater
0,5 skodelicawhite rice, short-grain or medium-grain
1 žličkasalt
0,5 žličkablack pepper, freshly ground

avgolemono

3 kosegg, large, separated
0,25 skodelicalemon juice, freshly squeezed

garnish

1 žlicafresh parsley, chopped(neobvezno)

Oprema

ladle · medium bowl · large pot · whisk

Postopek

Korak za korakom

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

Na porcijo

Hranilne vrednosti

67%Ocena

Kalorije: 175,4kcal
Beljakovine: 10,3g
Ogljikovi hidrati: 22,8g
Maščobe: 5g
Vlaknine: 0,5g
Sladkorji: 1,9g

Ocena temelji na količinah sestavin v receptu. Vrednosti se lahko razlikujejo glede na znamke in zamenjave.

Pravilno shranjevanje

Shranjevanje

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

Pogrevanje

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.