Directions: |
Directions:Heat broth to almost boiling and turn off . In a separate bowl beat eggs.
Temper the eggs with the broth, in other words slowly ladle the hot broth
into the eggs while stirring so the eggs don't curdle or cook. When you have about half the broth into the eggs, you can add the egg mixture back intothe broth. Continue cooking on super low heat, easier on an electric range or crock pot but will work on gas you just need to watch it. Add lemon juice to taste. Lemons are tricky sometimes two is enough sometimes it will take 5. For two quarts of stock I would put
in about a heaping tablespoon of chicken bouillon like Minor's or Better Than Bouillon (you can get it a BJ's)
What you're going for with the slow heating is turning the mixture from a water consistency into something slightly silkier, something that will coat the back of a spoon. the eggs will almost certainly separate a little and foam on the top. just skim it off, It also has a tendency to want to separate if it sits for long periods.... just give it a stir.
The rice I cook separately so you can add it as you please. The chicken i just cover in water with some salt peppercorns a bay leaf and a little white wine and simmer for twenty minutes, let cool and shred into soup. three breasts should be plenty for two quarts of stocks. If it sounds complicated its not. I do it by taste and tend to like it lemony and chickeny (scientific terms).
As far as time goes, on the low heat i'd suggest at least 30 min. but in a crock pot on low or warm it will get silkier over several hours. This soup loves ground black pepper. I leave the rice out of it because in the crock pot the starch will thicken it to a porridge consistency. I love it
like that but for company i think it looks better as soup. If you add rice to it in the crock pot a little goes a long way. ymmv. call with questions. |
This recipe for Mark Adey's Avgolemono (Chicken Lemon Soup) is from