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Avgolemono

chef.pierre's picture
<p><a href="http://en.wikipedia.org/wiki/File:Avgolemono_Soup_and_Grilled_Chicken_and_Mango_Salad.jpg">Image Credit</a></p>
Ingredients
  Basmati rice 2 Tablespoon
  Egg yolks 6
  Chicken stock 1 3⁄4 Pint (1 Liter)
  Double cream 2 Tablespoon, well beaten but not stiff
  Salt To Taste
  Lemon juice To Taste
  Pepper To Taste
  Tiny croutons 1 Cup (16 tbs)
  Goose fat 1 Tablespoon
Directions

GETTING READY
1. Cook the basmati rice according to the manufacturer’s instructions
2. Drain it and set aside to dry
3. Brush the croutons (for the garnish) with goose fat
4. Set the croutons in the oven to bake at 220-230° C / 425 - 450° F / Gas Mark 7-8 oven for 6 minutes.

MAKING
5. In a large dish, set out the egg yolks
6. Whisk them well till you have a creamy yellow mix
7. In a large casserole dish, tip in the chicken stock
8. Heat the stock gently till its mildy hot
9. Add the rice and the egg yolks to the stock in a steady thin stream
10. Stir carefully while adding the rice and the egg yolks
11. Regulate the heat of the dish so that the egg solidifies but does not scramble in the dish
12. Add the cream
13. Keep stirring over the heat till the eggs start to thicken and the cream starts to froth on top of the soup

FINALIZING
14. Adjust the seasoning of the sauce

SERVING
15. Serve in individual bowls
16. Garnish with freshly ground black pepper just before serving

TIP
The soup tends to curdle very fast and the heat has to be watched very carefully to prevent the eggs from scrambling

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Greek
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Ingredient: 
Chicken
Preparation Time: 
30 Minutes
Cook Time: 
30 Minutes
Ready In: 
0 Minutes
Servings: 
6

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