Avgolemono

I had this Greek chicken soup with lemon a few years ago at a cafe and have been intrigued by it for years. I suppose I could have just googled it, but there's no fun in that. Intrigue is fun. Anyway, it surprised me because I was expecting the typical brothy chicken soup and this was creamy. I finally figured out how to make it and make it I did for lunch today. The eggs make the soup creamy and its great because eggs are the perfect protein. This is a pretty cheap lunch, if you think about it.

Need:
Chicken broth
rice
2 eggs
2 lemons
black pepper

 

Add rice to chicken broth and simmer for 20 minutes.

 

In a mixing bowl, whisk eggs and lemon juice together. Add black pepper.

 

When the rice is done, add about a ladle-full of soup to the mixing bowl to temper the eggs so that they don't scramble when they hit the heat. Add another one just to be on the safe side, then add the contents of the mixing bowl to the broth.

 

I had some chicken leftover from when I made the broth, so I tore it up and added it. Joe loved it. He said it was like eating hollandaise sauce soup and declared that it was brilliant. I added a bunch of Tabasco sauce to it (which I do with my hollandaise too) and it was super yum. Just use vegetable or mushroom broth if you want to make it vegetarian, Chi-Town.