Prep 15 mins
Cook 25 mins
This soup is proof that less is more.Delicious hot, it's even better cold, so plan to make it the day before you need it. Serve it in well chilled bowls and float a paper-thin slice of lemon on top. I got this from the Silver Palate Cookbook. Update: I have changed a few things to make this more user friendly, due to some of the reviews. So please read the reviews and make according to your taste.
- 6 cups canned chicken broth
- 1⁄2 cup long-grain rice (not converted or instant)
- 2 -3 egg yolks
- 1⁄8-1⁄4 cup lemon juice (to taste)
- salt & freshly ground black pepper, to taste
- sliced fresh lemon (garnish)
- chopped fresh parsley (garnish)
- Pour the broth into a pot and bring it gradually to a full boil.
- Pour in the rice, reduce to a simmer,and cover.
- Cook for about 25 minutes, or until rice is just tender.
- Do not overcook.
- Meanwhile whisk the egg yolks and lemon juice together in a small bowl until well combined.
- When rice is done, remove soup from the heat and ladle 2 cups of hot broth into the egg and lemon mixture.
- Whisk this mixture back into the remaining soup.
- Return the soup to medium heat and cook, stirring constantly, until soup is just steaming.
- Do not let it reach a boil.
- Season to taste and serve immediately, or remove from heat, cool to room temperature, cover and refrigerate.
- Correct seasoning just before serving.
- Garnish hot or cold with lemon slices and chopped parsley.
LOVED IT! The lemon juice makes this soup delicious, very fresh tasting. I used the lessor amount of lemon juice and served it hot, but didn't include the lemon garnish. I'll definitely be making this one again. Thanks Sharon! Please see my rating system.
I don't like avgolemono, so this rating is DH's. He actually would've given it a 3-star rating, but many of his complaints seemed more my fault rather than the recipe's. He thought it wasn't thick enough, for one--I think I didn't heat it enough after adding the egg for it to thicken adequately. Also, he thought the seasoning wasn't quite right--I don't think I added enough salt & pepper, and also the chicken broth I used has a strong flavor that seemed to clash with the soup. I will say that the lemon slices seem better suited for a chilled presentation; served that way hot, the soup leeched a lot of fresh lemon juice out, which gave it an overwhelming flavor. Without the slices of lemon, it was much better. Overall, I'd be willing to try again and see if I could do better the second time around. Thanks for posting, Sharon! Made for Photo Tag game.
Both my husband (who will usually eat anything) and myself thought this soup was HORRIBLE! It has way too much lemon in it and was way to egg-y. YUK!!!