Katherine Polyzos Avgolemono Food

KATHERINE POLYZO'S AVGOLEMONO

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.

AVGOLEMONO

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

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.