SoupMain Course

Avgolemono Soup

Name: Avgolemono Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 porsiyon
Cuisine: greek
Ingredients: 1,4 l chicken broth; 240 ml water; 0,5 su bardağı white rice short-grain or medium-grain; 3 adet egg large, separated; 0,25 su bardağı lemon juice freshly squeezed; 1 çay kaşığı salt; 0,5 çay kaşığı black pepper freshly ground; 1 yemek kaşığı fresh parsley chopped (isteğe bağlı)

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.

Forkin tarafından hazırlanan özgün tarif

Toplam süre: 45 dk.
Porsiyon: 4
Zorluk: Orta
Porsiyon başına: 175 kcal

Glütensiz

Alerjen bilgisi: yumurta içerebilir. Alerjiniz varsa malzeme ambalajlarını mutlaka kontrol edin.

Ön hazırlık

Malzemeler

1,4 lchicken broth
240 mlwater
0,5 su bardağıwhite rice, short-grain or medium-grain
1 çay kaşığısalt
0,5 çay kaşığıblack pepper, freshly ground

avgolemono

3 adetegg, large, separated
0,25 su bardağılemon juice, freshly squeezed

garnish

1 yemek kaşığıfresh parsley, chopped(isteğe bağlı)

Ekipman

ladle · medium bowl · large pot · whisk

Hazırlanışı

Adım adım

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

Porsiyon başına

Besin değerleri

67%Puan

Kalori: 175,4kcal
Protein: 10,3g
Karbonhidrat: 22,8g
Yağ: 5g
Lif: 0,5g
Şeker: 1,9g

Tarifteki malzeme miktarlarından tahmin edilmiştir. Değerler markalara ve değişikliklere göre farklılık gösterebilir.

Tazeliğini koruyun

Saklama

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

Yeniden ısıtma

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.