Seriously Simple: Avgolemono soup is satisfying and healing
1/4 cup lemon juice
1 teaspoon finely chopped lemon zest
Salt and ground white pepper, to taste
2 tablespoons finely chopped spring herbs (dill, tarragon, chives and parsley), for garnish
Lemon slice, for garnish
1. In a large saucepan bring the stock to a boil on medium-high heat. Add the rice and cook, uncovered for about 15 minutes or until the rice is tender.
2. Combine the egg yolks in a medium bowl and add the lemon juice and the lemon zest. Whisk them together until well combined.
3. Slowly add a cup of the hot stock to the egg mixture, whisking constantly to avoid any curdling. This will temper the eggs.
4. Reduce the heat of the stock to medium-low and slowly add the tempered egg yolk mixture into the stock, stirring for about 3 to 4 minutes or until it is slightly thickened. Do not boil. Season with salt and pepper. Taste for seasoning. To serve: Ladle into soup bowls and garnish with chopped herbs and a lemon slice. Serve immediately.
(Diane Rossen Worthington is an authority on new American cooking. She is the author of 18 cookbooks, including “Seriously Simple Parties,” and a James Beard Award-winning radio show host. You can contact her at www.seriouslysimple.com.)
©2024 Diane Rossen Worthington. Distributed by Tribune Content Agency, LLC.
