Chilled and Dilled Avgolemono Soup

Chilled and Dilled Avgolemono Soup

Info

Rating
Calories
87.0
Protein
4.0
Sodium
49.0
Fat
3.0

Description

In the Greek soup known as avgolemono ("ahv-go-LEH-mo-no"), humble ingredients—chicken broth, lemon juice, eggs, a small amount of rice—morph into a light soup with the consistency of liquid velvet. Although avgolemono is traditionally served hot, it's an especially summery starter when chilled and seasoned with lots of dill.

Ingredients

4 cups chicken stock, or 3 cups reduced-sodium chicken broth plus 1 cup water
1/4 cup medium-or long-grain white rice
2 large eggs
3 tablespoons fresh lemon juice
1 scallion green, thinly sliced
2 tablespoons chopped dill

Directions

  1. Simmer stock and rice in a heavy medium saucepan, covered, until rice is very tender, about 30 minutes. Purée mixture in a blender (use caution when blending hot liquids). Whisk eggs together in a medium bowl. Gradually whisk in hot stock mixture. Return to saucepan and cook over medium heat, stirring constantly with a wooden spoon, until soup registers 170°F on an instant-read thermometer.
  2. Strain soup through a fine-mesh sieve into a metal bowl. Stir in lemon juice, then quick-chill in an ice bath, stirring occasionally, until cold. Stir in scallion, dill, and salt and pepper to taste.

Tags

    Soup/Stew Blender Egg Rice Appetizer Lemon Chill Healthy Dill Candy Thermometer Gourmet Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
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