Thursday, February 19, 2015


2 teaspoons olive oil
1 small onion, finely chopped
4 cups chicken stock
2 boneless skinless chicken breasts, coarsely chopped
1/2 cup arborio rice
2 eggs
1/3 cup lemon juice
2 tablespoons finely chopped fresh flat-leaf parsley

1.  Heat oil in large pot; cook onion, stirring, until it softens.  Add stock, chicken and rice; bring to a boil.  Reduce heat; simmer, covered, about 20 minutes or until rice is tender.  Remove from heat.

2.  Whisk eggs and juice in small bowl until smooth.  Gradually whisk 1/2 cup hot soup into egg mixture, then stir warmed egg mixture back into soup.

3.  Serve bowls of soup sprinkled with parsley.

Prep and cook time:  45 minutes
Serves:  4

Tip:  This soup is our take on the classic avgolemono (which translates as egg and lemon).  There are as many variations of this soup as there are Greek families, but the avgolemono mixture, added near the end of the cooking time, is always the crowning glory.

Arborio rice is an excellent choice for this recipe due to its high starch level, making for a deliciously creamy soup.

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