Avgolemono
4
servings
Main
Course
Print Recipe
Ingredients
Directions
Ingredients
2 qt
chicken stock
Jump
4
eggs
Jump
lemon juice (from about 4 lemons)
Jump
c
cooked white rice
Jump
1 ⅓ c
cooked chicken, cut into bite-sized piece
Jump
Salt and black pepper, to taste
Jump
Chopped parsley, for garnish
Jump

Adapted from Tony Cervone, Souvla, San Francisco, CA

This savory combination of lemon and eggs makes for a silky, satisfying soup.

*Cervone advises taking the eggs and lemons out of the refrigerator ahead of time so they’re closer to room temperature when they’re tempered.

Directions

  1. Heat the stock in a large pot over medium-high heat.
  2. In a large bowl, whisk the eggs until frothy. Add the lemon juice and stir to combine.
  3. Take ¼ to ⅓ cup of stock from the pot and slowly add it to the egg-lemon mixture in a thin, steady stream, whisking constantly, just as you would add oil to make mayonnaise. Continue to whisk until the stock is fully combined with the egg-lemon mixture.
  4. Add the tempered mixture back to the remaining stock, along with the rice and chicken, and bring the stock to a brief boil, then lower it to a simmer. Let it cook for a minute or two, or until it has thickened slightly.
  5. Season the soup with salt and pepper, garnish with chopped parsley, and serve warm.

Michael Harlan Turkell

Michael Harlan Turkell is an award-winning pho­tographer and cookbook author of the recently published, ACID TRIP: Travels in the World of Vinegar. He has photographed many prominent chefs’ cookbooks and hosts The Food Seen podcast on Heritage Radio Network.

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