Katherine Polyzos Avgolemono Food

KATHERINE POLYZO'S AVGOLEMONO

Katherine Polyzo's Avgolemono image

The secret to a perfect Greek avgolemono soup is the proportion of lemon to broth. This recipe, brought to The Times in 1990, comes together in a snap and delivers bright flavors on a weeknight. Make it with a cup of orzo instead of the rice, if you like.

Provided by Molly O'Neill

Categories dinner, lunch, soups and stews, main course, side dish

Time 20m

Yield Four servings

Number Of Ingredients 5

Ingredients

6 cups basic chicken broth (see recipe)
1 cup of rice
4 egg yolks
Juice from 3 lemons (6 tablespoons)
Salt and freshly ground black pepper to taste

Steps:

Place the chicken soup in a large pot and slowly bring to a boil. Add the rice, reduce the heat to medium and simmer.
Meanwhile, in a mixing bowl, use a wire whisk to beat the egg yolks until frothy. Continue to whisk the egg yolks while drizzling in the fresh lemon juice.
When the rice is tender, slowly ladle the chicken broth and rice into the egg and lemon mixture, beating constantly until all of the soup has been added to the egg and lemon. Adjust seasoning with additional salt and pepper to taste and serve immediately.

Nutrition Facts : @context http, Calories 355, UnsaturatedFat 5 grams, Carbohydrate 54 grams, Fat 8 grams, Fiber 1 gram, Protein 15 grams, SaturatedFat 3 grams, Sodium 1031 milligrams, Sugar 6 grams

AVGOLEMONO

Avgolemono image

Categories Sauce Chicken Boil

Yield makes about 1 cup

Number Of Ingredients 5

Ingredients

4 egg yolks or 2 whole eggs
1/4 cup fresh lemon juice
1 cup warm chicken or other stock, preferably homemade (pages 160-163)
Pinch of cayenne
Salt and black pepper to taste

Steps:

Beat the egg yolks in a bowl until light and foamy (with an electric mixer, about a minute; by hand, 2 or 3). Slowly add the lemon juice, still beating. Gradually add the stock, still beating, followed by the cayenne.
Transfer to a small saucepan and place over low heat. Cook, stirring, until the mixture thickens slightly (it will not be super thick) and is hot, just a few minutes. Do not boil. Taste and adjust the seasoning, then use immediately.

AVGOLEMONO

Avgolemono image

Categories Sauce Chicken Stew Boil

Yield makes 4 servings

Number Of Ingredients 8

Ingredients

5 cups chicken or vegetable stock, preferably homemade
1/2 cup long-grain rice or orzo
Salt and freshly ground black pepper
1 cup chopped tomatoes (optional)
2 eggs
1 teaspoon grated lemon zest
3 tablespoons fresh lemon juice, plus more to taste
Minced fresh dill or parsley for garnish

Steps:

Put the stock in a large, deep saucepan or casserole and turn the heat to medium-high. When it is just about boiling, turn the heat down to medium so that it bubbles but not too vigorously. Stir in the rice and cook, stirring occasionally, until the rice is cooked, about 20 minutes. Season with salt and pepper and add the tomatoes if you're using them; turn the heat under the soup to low.
Use a whisk to beat the eggs in a bowl with the lemon zest and juice; still beating, add about 1/2 cup of the hot stock. Gradually add about another cup of the stock, beating all the while. Pour this mixture back into the soup and reheat, but under no circumstances allow the mixture to boil.
Taste and adjust the seasoning, adding salt, pepper, or lemon juice as necessary. Garnish and serve.
Eggs In Soup
When you use eggs to thicken a sauce or stew, you keep the heat low to gain a smooth, creamy result. In egg drop soup, whether it is Chinese or Italian or Greek, you do just the opposite-keep the heat relatively high so the eggs cook in shreds, or curds. The result is lightning-fast soup of real substance.

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