I have heard of this Greek soup, “Soupa Avgolemono”* ever since I became an egg lady, in 1976. Three days ago, but 41 years later, I just made my first batch, and realized what I’d missed.
I am now a torch-bearer for this fabulous soup, more like a ‘chowder’ in that it is very thick, filling and satiny. Do not be afraid to try it. If you don’t eat it all at once, refrigerate the leftover and carefully re-heat, don’t let it boil.
You are likely to have all the ingredients on hand, so have at it!
Greek “Easter” Soup
8 cups of chicken broth (homemade or from the grocer)
1 cup of rice, uncooked
4 eggs, separated
Juice of 2 lemons
Lemon slices for garnish, if desired
-- Bring chicken broth to a boil
-- Salt to taste
-- Add rice and simmer, covered, for about 20 minutes
-- Remove from fire
-- Beat egg whites until stiff (I used a standing electric mixer throughout)
-- Gently pour in the yolks and beat well
-- Slowly add the lemon juice to the eggs, beating throughout
(Yes, that seems very strange but, trust me, when you add the yolks, the egg whites will not resemble meringue any longer, but rather a thick, heavy cream.)
-- Constantly beating the egg and lemons, gradually add 2 cups of the hot chicken broth, and do not stop the beating
(The constant beating is the secret to prevent curdling of this delicate soup.)
-- When the eggs and broth are well mixed, pour this mixture back into the remaining broth and rice
-- Stir well over medium-low heat but do not allow to boil
-- Serve at once in bowls, garnished with a thin slice of lemon if desired
This is from the book “GREEK Cooking for the Gods” by Eva Zane.
The Missouri Egg Council, Jo Manhart (573 )874-3138