Difference between revisions of "Avgolemono"
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'''Directions'''<br> | '''Directions'''<br> | ||
| − | + | Pour broth in a 3qt saucepan with the bay leaf, carrot, onion chunk, cover and bring to a simmer. Add rice, simmer for 20 minutes covered.<br> | |
Remove carrot, onion chunk, and bay leaf.<br> | Remove carrot, onion chunk, and bay leaf.<br> | ||
Add onion that has been chopped and sauteed.<br> | Add onion that has been chopped and sauteed.<br> | ||
Latest revision as of 18:40, 4 June 2017
← soups
← breakfast
From the kitchen of Erik Wingren
Ingredients
1 quart of chicken bone broth (commercial)
½ bay leaf
1 carrot, peeled and cut in half
onion heel (¼ of an onion)
⅔ c long grain white rice
2 eggs
juice of one lemon
¼ - ⅓ c onion, chopped and sauteed
salt & pepper to taste
Directions
Pour broth in a 3qt saucepan with the bay leaf, carrot, onion chunk, cover and bring to a simmer. Add rice, simmer for 20 minutes covered.
Remove carrot, onion chunk, and bay leaf.
Add onion that has been chopped and sauteed.
Beat 2 eggs with lemon juice until frothy. Temper eggs by whisking in soup SLOWLY (use more soup than the volume of the whisked eggs and lemon juice). Add tempered mixture into the soup whisking constantly.
Salt and pepper to taste.
Serve hot.
