Avgolemono Soup

Prep Time: 2 15

Cook Time: 15

Total Time: 2 30

Servings:

Calories: 269kcal

Author: Maureen Abood

This soup is great as is, or with a few shreds of cooked chicken added to each soup bowl. The sumac garnish looks lovely and it’s a perfect compliment with its bright, citrusy flavor. Avgolemono is even better after it has had time to sit and gain body, creaminess, from the rice. Make it early in the day, or a day in advance, and reheat it carefully over medium low heat.

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Equipment

Blender I love my VitaMix!

Ingredients

4 cups chicken stock
3 cups cooked white rice make with 1 cup dry rice
Juice of 1 lemon
2 egg yolks
Salt and pepper, to taste
2 teaspoons Sumac or chopped fresh herbs such as dill, for garnish

Instructions

In a medium saucepan, heat the stock to boiling and turn off the heat.
In a blender, purée 1 cup of the hot stock, 1 cup of the cooked rice, and the lemon juice. Add the egg yolks and puree again.
Ladle in another cup or so of the warm stock and purée again. Repeat one more time.
Add the remaining cooked rice to the hot stock, then add the egg mixture about ½ cup at a time, stirring to combine after each addition. Taste and season with salt and pepper. Set aside to thicken for 1-2 hours.
Reheat the soup over medium low heat. Serve with a pinch of sumac on top of each bowl.

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