The Nourishing Gourmet: Greek Lemon Soup – Avgolemono

The Nourishing Gourmet: Greek Lemon Soup – Avgolemono

Greek Lemon Soup-Avgolemono 8 cups of chicken broth (do use homemade if at all possible)
3 tablespoons of quick cooking tapioca
1/3 cup of leftover cooked brown rice
salt
1/4 to 1/2 cup of lemon juice (about three lemons for 1/2 cup)
3 eggs, lightly beaten
a few tablespoons finely minced parsley

Let
the tapioca sit in the broth in a big pot for about ten minutes. Bring
to a boil, stirring every once in a while. Turn down the heat and
simmer until the tapioca is soft and translucent (about ten minutes).
Add the brown rice, and salt to taste at this point. Combine the lemon
juice, the eggs, and the parsley together, in a medium bowl. Take out a
cup of the chicken broth, and while briskly beating the egg/lemon
mixture, slowly pour the broth in. Continue to whisk for a minute or
two. This is tempering your eggs. Sometimes, just to be safe, I add in
another cup of broth, as well.

You can now slowly add this
mixture into your broth on the stove, whisking this as well. Now,
watching carefully, gently heat this mixture up, but not letting it
boil. If you let it boil, the eggs will curdle, so just get it nice and
hot, and take off of the heat. If you see the eggs starting to curdle,
if you immediately take it off the heat and whisk like crazy you have a
chance of reversing it.

And it’s done! If you let it sit around
for a while, the tapioca will continue to let it thicken. Your soup
should be rich, smooth, tart, velvety, soup. Enjoy!Greek Lemon Soup-Avgolemono

8 cups of chicken broth (do use homemade if at all possible)
3 tablespoons of quick cooking tapioca
1/3 cup of leftover cooked brown rice
salt
1/4 to 1/2 cup of lemon juice (about three lemons for 1/2 cup)
3 eggs, lightly beaten
a few tablespoons finely minced parsley

Let the tapioca sit in the broth in a big pot for about ten minutes. Bring to a boil, stirring every once in a while. Turn down the heat and simmer until the tapioca is soft and translucent (about ten minutes). Add the brown rice, and salt to taste at this point. Combine the lemon juice, the eggs, and the parsley together, in a medium bowl. Take out a cup of the chicken broth, and while briskly beating the egg/lemon mixture, slowly pour the broth in. Continue to whisk for a minute or two. This is tempering your eggs. Sometimes, just to be safe, I add in another cup of broth, as well.

You can now slowly add this mixture into your broth on the stove, whisking this as well. Now, watching carefully, gently heat this mixture up, but not letting it boil. If you let it boil, the eggs will curdle, so just get it nice and hot, and take off of the heat. If you see the eggs starting to curdle, if you immediately take it off the heat and whisk like crazy you have a chance of reversing it.

And it’s done! If you let it sit around for a while, the tapioca will continue to let it thicken. Your soup should be rich, smooth, tart, velvety, soup. Enjoy!