Avgolomeno is a Greek lemon rice soup made with chicken stock and usually served topped with pieces of the freshly cooked chicken. I tend to just use chicken stock and not bother about the chicken as I usually have huge quantities of chicken stock in my freezer. You can also make this using store-bought liquid chicken stock.
This dish but can be a bit tricky because you need to add eggs into the hot stock, which sometimes can result in curdling. The trick is to crack the eggs into a bowl and whisk well then gradually add the lemon juice and whisk again to combine. Add a little of the warm stock and whisk quickly, add more and whisk again. By slowly adding the broth you gradually warm up the eggs so they don’t curdle. Slowly pour the egg mixture back into the pot, whilst constantly stirring and bring just below boiling point. Remove the pan from the stove and serve immediately. This is not a dish you can re-heat.
- 2 litres (about 8 cups) chicken stock
- 1/2 cup uncooked white rice
- 3 eggs, beaten
- 2 lemons, juiced
- pinch salt and freshly ground black pepper
- fresh chopped parsley to serve
- Heat stock in a pan.
- Add the rice and season with salt and pepper. Simmer on low heat for about 20 minutes or until rice is tender.
- Whisk the eggs with the lemon juice in a bowl. When the rice is done, turn off the heat. Whisk one ladle full of hot stock into the eggs slowly so the eggs do not curdle. Gradually whisk in more stock until the egg mixture is heated. Then pour the egg mixture back into the pot, whisking briskly. The result should be a creamy, cloudy looking soup.
- Add extra salt/pepper to taste and an extra squeeze of lemon juice.
- Top with chopped parsley and serve with crusty bread.