Wednesday, January 02, 2008

Stirring once, stirring twice ... Avgolemono

Tonight I made avgolemono, a Greek soup flavored with lemons and rice. It's deceptively simple and so good on a cold, blustery night. For quick reference I based my recipe on the one from the Silver Palate, but I made a few changes, adding chicken and baby spinach for a little more balance. I cooked bone-in chicken in the broth to give it a bit more flavor, then shredded them, and added the meat back to the pot. I served this with toasted French bread lightly spread with feta. Here's my version:


8 c chicken broth
4-5 bone-in chicken thighs (leftover chicken would work too)
1/2 c uncooked long-grain rice (could use a bit more)
4 egg yolks
1/3-1/2 c lemon juice
1 c raw baby spinach, approx.
parsley, chopped
salt and pepper to taste (may not need/want any)

Bring the chicken broth to a boil in a large pot. Add the chicken thighs, turn the heat down to a simmer, and then let cook til done. Then take the chicken out of the broth, let cool slightly so it can be shredded, and set aside the shredded meat. Add the rice to the broth and let cook for about 25 min. In the meantime, whisk together the egg yolks and the lemon juice in a bowl. When the rice is cooked, add two ladlesful of broth to the egg/lemon mixture and whisk it in quickly. Then add all of it to the pot and stir it in completely. Add the chicken and spinach to the pot and let heat through. Adjust with salt and pepper, if desired, sprinkle with parsley, and serve.

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