Thursday, June 29, 2006

Avgolemano

Tonight I made my favorite soup. It's Greek and it's kind of like chicken and rice and kind of like egg drop and it also has lemon, my favorite ingredient in any dish, ever.

Avgolemano Soup, serves 2
1 large chicken breast, trimmed of fat and cubed
3 C chicken stock
1 small yellow onion, diced
2-3 cloves of garlic, minced
1/2 C (dry) long-grain rice
1 egg
1/8-1/4 C fresh-squeezed lemon juice (MUST be fresh-squeezed! My first trial had Whole Foods 100% not-from-concentrate jarred lemon juice and it was most definitely not the same)
a few sprigs of oregano
a few sprigs of flat-leaf parsley
salt and pepper, to taste

Heat a swirl of olive oil in a pot. Add the onion, garlic, and oregano. Salt and pepper to taste. Once the onions begin to get translucent, add the chicken broth and bring to a simmer. Add the chicken breast and poach for 20-30 minutes. Strain and put broth back on stove. Add rice and cook until done (I used brown rice and it takes longer than white). Meanwhile whisk together egg and lemon juice. Once the rice is done, strain again, and s-l-o-w-l-y pour the hot soup into the egg mixture, whisking continuously. Add back in chicken/rice/onions/etc, garnish with flat leaf parsley, and serve with a dry, lemony white wine.

3 comments:

iamchanelle said...

OOOOOOOH!!!! that sounds amazing! i know what i'm having for dinner tomorrow...

Nerissa said...

ahhhhhhhhh.... sounds delish! When I have the chance, I'd love to make this!

Anonymous said...

Hi there. You know what? This recipe looks a lot better than it tastes. I was looking for something that tasted authentic and believe me, this is not it. I highly suggest that you take this back to the drawing board and adjust it or learn how to cook authentic Greek cuisine. I appreciate your attempt, but it was poor and my family hated it. i even took some to the Greek restaurant that we frequent and they said it was lousy at best. But don't give up!