Avgolemono

Avgolemono Soup: The Greek Indulgence in a Bowl

Preparation time: 10 minutes
Cooking time: 20 minutes
Total time: 30 minutes
Servings: 4

I invite you to discover a classic Greek recipe that will transport you straight to the sunny beaches of Greece. Avgolemono soup is not just a simple soup, but a culinary experience full of flavors, with a perfect blend of the rich taste of chicken broth and the fresh acidity of lemon juice. This soup is ideal for cool days or moments when you need warm comfort.

Ingredients:

- 900 ml chicken broth (preferably homemade for an intense flavor)
- 50 g long-grain rice (for perfect texture)
- 3 egg yolks (fresh, for a rich emulsion)
- 2-4 tablespoons lemon juice (freshly squeezed for a vibrant taste)
- 2 tablespoons fresh parsley, finely chopped
- Salt, to taste
- Freshly ground black pepper, to taste
- Lemon slices, for garnish
- Fresh parsley leaves, for decoration

Step by step:

1. Preparing the Rice: Start by soaking the rice in cold water for 30 minutes. This step will help the grains absorb water and become fluffier during cooking. After 30 minutes, drain the rice and set it aside.

2. Boiling the Chicken Broth: Pour the chicken broth into a large pot and bring it to a boil over medium heat. This step is crucial, as a flavorful broth will make the difference between a bland soup and a delicious one.

3. Adding the Rice: Once the broth begins to boil, reduce the heat so it simmers gently. Add the drained rice and partially cover the pot. Let it simmer on low heat for about 12 minutes, until the rice becomes tender. Don’t forget to stir occasionally to prevent sticking.

4. Preparing the Egg Mixture: In a separate bowl, whisk the egg yolks with the lemon juice. Make sure the mixture becomes smooth. Adding the lemon juice not only provides a fantastic flavor but also helps create a creamy texture.

5. Tempering the Egg Mixture: Take a ladle of hot soup and gradually add it to the egg mixture, stirring constantly. This process is called tempering and is essential, as it prevents the eggs from curdling.

6. Finishing the Soup: After tempering the egg mixture, remove the pot from the heat and slowly add the egg mixture to the soup, stirring continuously. The soup will take on a golden hue and a velvety consistency.

7. Seasoning: Taste the soup and adjust with salt, pepper, and if desired, add more lemon juice for an extra tang.

8. Serving: Add the chopped parsley and stir gently. Serve the soup immediately, garnishing each bowl with lemon slices and fresh parsley leaves.

Practical Tips:

- Chicken Broth: If you have time, make your own chicken broth from leftover meat and vegetables for an exceptional flavor. You can add herbs like thyme or bay leaf for extra aroma.
- Acidity: Adjust the amount of lemon juice according to your personal preferences. Some people prefer a more sour soup, while others like it milder.
- Variations: You can add cooked vegetables like carrots or celery to enrich the soup. You can also experiment by adding herbs like dill or coriander for a different taste.

Avgolemono soup is more than just a recipe; it is a memory of childhood flavors and a symbol of Greek hospitality. Whether you choose to enjoy it plain or enrich it with additional ingredients, this soup will delight you with every spoonful. Prepare it with love, and enjoy a dish that spreads warmth and comfort!