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April 27, 2008

Avgolemono Soup

Mr. Spaceling and I have been feeling under the weather. When you're under the weather, it's hard to beat chicken soup. Avgolemono soup is the queen of chicken soups. I used the recipe from Mark Bittman's The Best Recipes in the World, with a couple of tweaks. To make the soup slightly more substantial, I poached some chicken thighs in the soup, and shredded the meat to put into the soup. I also used bulgur wheat instead of rice or orzo, because it was what I had on hand. It was nice, although I think bulgur doesn't expand as much during cooking as rice or orzo, so I think next time, I would add more.

The Ingredients

The Steps

  1. Heat the broth to a gentle simmer in a pot. Add carrot, celery, rice/orzo/bulgur, and chicken thighs. Cook everything gently for about 20 minutes, or until the rice and chicken are cooked.
  2. Turn the heat under the pot to low. Remove the chicken thighs to a plate. Let them cool a bit, and take the meat off the bones and shred it. Stir the meat back into the soup.
  3. Whisk the eggs in a bowl with the zest and lemon juice. Still whisking, slowly add about half a cup of the broth to the eggs. Add about another cup of broth, and keep whisking.
  4. Pour the egg mixture into the soup, and stir well. You can very gently reheat the soup a bit, but don't let it boil, or you'll get bits of cooked egg floating in your soup instead of the smooth egg emulsion.
  5. Taste, and add salt, pepper, or more lemon juice as needed. Serve with a bit of chopped dill on top.

Serves 4 to 6.

Posted by spaceling at April 27, 2008 08:21 AM


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