AVGOLEMONO SOUP WITH LEEK AND CELERY
From Diane Seed's Mediterranean Dishes. Classic avgolemono ranks up there as one of the world's best soups.
Provided by COOKGIRl
Categories Lemon
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a stock pot saute the leeks and celery in olive oil until softened. Add the chicken stock and simmer 20 minutes. Puree the mixture with an immersion blender.
- Just before serving, beat the lemon juice and eggs together until light and frothy. Slowly beat a ladleful of hot soup into the egg and lemon mixture, stir well, then whisk back into the soup pot.
- Stir the soup well to make sure the eggs are incorporated so that they do not curdle.
- Adjust seasoning, add salt and pepper and serve warm. Garnish each serving with fresh dill if desired.
Nutrition Facts : Calories 255.1, Fat 11.3, SaturatedFat 2.2, Cholesterol 109.3, Sodium 290.5, Carbohydrate 31.4, Fiber 4.1, Sugar 10.1, Protein 9.2
AVGOLEMONO SOUP
Avgolemono is one of those soups that I've made many times, but rarely from scratch. It's usually a 'there's nothing in the house' type of thing and made with a carton of broth. Even in its quick-and-easy form it's a delicious and comforting meal, but when you use a fresh whole chicken, it becomes epic. Garnish with parsley and lemon zest.
Provided by Chef John
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes Chicken and Rice Soup Recipes
Time 2h25m
Yield 6
Number Of Ingredients 15
Steps:
- Place chicken, chopped onion, celery, carrot, bay leaves, and oregano in a large pot. Pour water over the top; bring to a boil, reduce heat to medium-low, and simmer, skimming foam as necessary, until chicken is falling off the bone, 60 to 90 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C). Transfer chicken to a bowl to cool, strain all vegetables from simmering broth, discard vegetables, and return broth to the pot. Chop cooked chicken meat.
- Combine 2 cups diced onion, olive oil, and a pinch of salt in a large skillet. Cook and stir onion mixture over medium heat until onion is soft, sweet, and golden, 7 to 10 minutes.
- Stir onion mixture into chicken broth in the pot and set over medium-low heat; add Arborio rice and a pinch of salt. Bring to a simmer; cook, stirring occasionally, until rice is very tender and broth flavors combine, about 45 minutes.
- Whisk eggs, cayenne pepper, and black pepper together in a bowl; whisk in lemon juice. Slowly pour 1 cup broth mixture into egg mixture, whisking constantly. Add 1 more cup of broth to egg mixture and whisk. Pour egg mixture into broth in the pot, add chopped chicken, and cook until heated through, about 5 minutes more.
Nutrition Facts : Calories 484.6 calories, Carbohydrate 32.7 g, Cholesterol 161.4 mg, Fat 22.3 g, Fiber 2.6 g, Protein 36.6 g, SaturatedFat 5.7 g, Sodium 926.2 mg, Sugar 5.4 g
AVGOLEMONO SOUP - EASY AND AWESOME!
I've been chasing the perfect avgolemono soup for the past year. This recipe is a labor of love, made probably about 45 times to get it to it's soupy perfection. I had tried a few recipes I found online, but found they were sub par to my avgolemono soup standards. After searching, testing and tweaking, this is my soup that I've come up with, and my picky friends approve. I hope you enjoy!
Provided by Jiggita
Categories Low Protein
Time 30m
Yield 5 Cups, 2 serving(s)
Number Of Ingredients 5
Steps:
- Notes: The outcome of soup really depends on the quality of the chicken base you use. I have found that broth is too weak for the most part, so I highly recommend avoiding broth for this recipie. I have found better success with bullion. The bullion gives you control over the strength of the chicken flavor. If you have a good chicken base, the soup will be good. If you have bad bullion/broth, the soup will be sub-par. A good test is tasting the broth on it's own. If it tastes like a soup you'd eat on it's own, it's a good place to start!
- Place 5 cups of tap water in a large pot. Set pot on stove and heat on Med-High.
- Meanwhile, using a large bowl, rinse the 1/2 cup white rice in cold water 3-4 times. Remove any excess water from the rice after rinsing.
- Once the water begins to boil, add the rinsed rice into the pot.
- Immediately after adding the rice, add 2 1/2 cubes of Knorr Chicken bullion to the boiling pot, stirring until the bullion dissolves. Allow the soup to boil for 1 minute.
- Cover the pot with a lid, and turn the temperature of the stove down to simmer. Set a timer for whatever the recommended cook time of the rice LESS 5 minute (So if the rice cooking instructions say 20 min, set the timer for 15).
- Now, in a large mixing bowl, break open three eggs and add 3 TBS of lemon juice. Lemon lovers, hold your horses at this step. You can add more lemon at the end to your lemony liking. This is just to set the eggs. Using an electric mixer on LOW, or a handheld manual mixter, thoroughly blend the lemon and egg together until very smooth. The more blended this mixture, the less likely you will have egg separate in the soup. If you are mixing by hand, make sure you get it as smooth as possible mixing very well. Allow the lemon egg mixture to rest in the bowl about 15 minutes stirring occasionally.
- When the timer for the broth goes off, remove the pot from the heat source. Take one cup full of the HOT chicken broth and slowly stir it into your mixing bowl containing the lemon egg mixture. Repeat this 3 times, or for as much broth as you can safely transfer.
- Now, take the contents of the mixing bowl and pour it back into the pot. Stir the mixture well.
- Bring the soup in pot to a boil on a med/low heat and allow to boil for 3 minutes.
- Add more lemon to your liking 1 TBS at a time. It's easy to over lemon, so make sure you take it slow. I usually like about 2 extra TBS.
- Serve hot and Enjoy! (re-heating the soup will cause it to become very thick).
Nutrition Facts : Calories 297, Fat 8.1, SaturatedFat 2.6, Cholesterol 279.6, Sodium 1321.5, Carbohydrate 40.9, Fiber 1.4, Sugar 1.8, Protein 13.5
ASPARAGUS AND DILL AVGOLEMONO SOUP
Steps:
- In a large heavy saucepan cook the leek, the onion, and the celery with salt and pepper to taste in the butter over moderate heat, stirring, until the vegetables are softened, add the asparagus pieces, the broth, and the water, and simmer the mixture, covered for 10 to 15 minutes, or until the asparagus is tender. Purée the soup in batches in a blender or food processor until it is smooth, transferring it as it is puréed to another large heavy saucepan, and let it cool to lukewarm.
- In a saucepan of boiling water cook the reserved asparagus tips for 3 to 4 minutes, or until they are tender, and transfer them with a slotted spoon to a bowl of ice and cold water to stop the cooking. Drain the asparagus tips and reserve them.
- In a heatproof bowl whisk together the eggs and 1/4 cup of the lemon juice, add 1 cup of the lukewarm soup in a stream, whisking, and whisk the egg mixture into the remaining soup. Cook the soup over moderately low heat, whisking and being careful not to let it boil, until it is thickened slightly and registers 160°F. on a candy thermometer and whisk in the minced dill, the additional lemon juice, and salt and pepper to taste. (The soup may be prepared up to this point 1 day in advance and kept covered and chilled. To reheat the soup, cook it over low heat, stirring, until it is hot, being careful not to let it boil.) Serve the soup either hot or chilled, garnished with the reserved asparagus tips and the dill sprigs.
CHILLED AND DILLED AVGOLEMONO SOUP
In the Greek soup known as avgolemono ("ahv-go-LEH-mo-no"), humble ingredients-chicken broth, lemon juice, eggs, a small amount of rice-morph into a light soup with the consistency of liquid velvet. Although avgolemono is traditionally served hot, it's an especially summery starter when chilled and seasoned with lots of dill.
Provided by Ruth Cousineau
Categories Soup/Stew Blender Egg Rice Appetizer Lemon Chill Healthy Dill Candy Thermometer Gourmet Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield 4 servings
Number Of Ingredients 6
Steps:
- Simmer stock and rice in a heavy medium saucepan, covered, until rice is very tender, about 30 minutes. Purée mixture in a blender (use caution when blending hot liquids). Whisk eggs together in a medium bowl. Gradually whisk in hot stock mixture. Return to saucepan and cook over medium heat, stirring constantly with a wooden spoon, until soup registers 170°F on an instant-read thermometer.
- Strain soup through a fine-mesh sieve into a metal bowl. Stir in lemon juice, then quick-chill in an ice bath, stirring occasionally, until cold. Stir in scallion, dill, and salt and pepper to taste.
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- In a large Dutch oven or heavy pot, heat 1 tbsp olive oil on medium-high. Add the carrots, celery and green onions, toss together to saute briefly then stir in the garlic.
- Add the chicken broth and bay leaves then raise the heat to high. Once the liquid has come to a rolling boil, add the rice, salt and pepper. Turn the heat to medium-low and simmer for 20 minutes or until the rice is tender. Now stir in the cooked chicken.
- To prepare the egg-lemon sauce, in a medium bowl, whisk together the lemon juice and eggs. While whisking add 2 ladles-full of the broth from the cooking pot (this helps temper the eggs). Once fully combined, add the sauce to the chicken soup and stir. Remove from the heat immediately.
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- Prepare the chicken broth. In a large soup pot, combine the water, chicken, onion, carrots, celery and bay leaves. Bring to a boil over medium-high heat and then reduce to a simmer.
- Remove chicken and vegetables. After 2-3 hours, discard the veggies and bay leaves and remove the chicken from the broth. Separate the chicken meat from the skin and bones, shred and set aside.
- Cook the rice. Remove 1 cup of broth from the stockpot and set aside. Then, bring the remaining broth back to a boil and add the rice. Reduce to a simmer and cook the rice until tender, about 15-20 minutes.
- Prepare the avgolemono. While the rice cooks, prepare the avgolemono. In a stand mixer fitted with a whisk attachment, beat the egg whites to soft peaks; it will take 2-3 minutes.
- Add avgolemono to soup. Slowly transfer the avgolemono to the pot of broth and fully cooked rice on the stove. Stir to combine and then bring the soup to a simmer.
- Serve. Ladle the soup into bowls and top with a bit of the reserved shredded chicken, if desired. Garnish with fresh parsley, dill, oregano and lemon zest, and serve with crusty bread.
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