Wednesday, 6 January 2010

Avgolemono, or a recipe to use up egg yolks

When the views out of the window is like this, it's definitely comfort food time: something to give you a big hug and warm you up from the inside. Avgolemono does exactly that.

Avgolemono is a Greek soup made with little more than chicken stock, egg yolks and lemon juice.
[Note: It's also a great way to use up a vast quantity of egg yolks, that may be left over after making an Angel Food Cake]

It is a deeply satisfying soup that could only be impoved by some nuggets of chicken, quickly sauted and added at the end.

Recipe for Avgolemone (taken from Epicurious)
900ml chicken stock
90g long-grain white rice
6 egg yolks
65ml fresh lemon juice (about 2 lemons worth)
1. Bring the stock to a boil.
2. Stir in the rice and cook until tender.
3. Meanwhile, beat the egg yolks and lemon juice together in a large bowl.
4. When the rice is tender, slowly ladle half of the hot broth into the yolks, whisking constantly. 5. Whisk the egg yolk mixture into the broth and place over low heat. Cook, stirring constantly, just long enough to thicken the soup. Do not boil.
6. Season to taste with salt and (plenty of) pepper.

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