Fish Soup Avgolemono Food
AVGOLEMONO: CHICKEN SOUP WITH EGG-LEMON SAUCE
Steps:
- Place the chicken in a large pot and add enough water to cover the chicken. Bring to a boil and reduce the heat to low, skimming when necessary.
- Heat the oil in a separate pan over medium heat and add the onions. Cook the onions until clear, about 5 minutes. Set aside.
- When the chicken is cooked through, 45 minutes to 1 hour, remove from the broth. Let the chicken cool, and then pull the meat from the bones. Dice into large cubes and set aside.
- Add the bay leaves, carrot, leek and reserved onions to the broth and simmer, about 1 hour.
- Remove the carrot and leek from the broth and add the rice. Bring to a boil, and then turn the heat to medium-high to simmer until the rice is cooked to al dente, about 30 minutes. Add the chicken back into the broth. Add more water if needed.
- In a small bowl, beat the lemon juice and eggs together. Pour 2 cups of broth slowly into the bowl, whisking continuously. Once all the broth is incorporated, add the mixture into the pot of chicken soup and stir to blend well throughout. Add the salt and pepper. Serve hot.
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- Heat the olive oil in a large soup pot. Cook the onion, celery and carrot all together until soft, covered and over medium heat, about 12- 15 minutes. Stir in the garlic.
- Place the whole, cleaned fish gently over the vegetables. (You can also wrap the fish in cheese cloth to keep it from falling apart, if desired.) Add enough water to cover by 3 inches. Bring to a boil, reduce heat, season with salt and pepper, and simmer for about 12 - 15 minutes, or until the fish is fork tender. Remove the fish and set aside, covered.
- Add 1 to 4 more cups of water to the pot, as needed. Bring to a boil, add the rice, reduce heat and simmer until rice is tender.
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