Difference between revisions of "Shortcut Avgolemono"
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'''Ingredients'''<br> | '''Ingredients'''<br> | ||
2 quarts of chicken broth, if using commercial use one salted and one unsalted<br> | 2 quarts of chicken broth, if using commercial use one salted and one unsalted<br> | ||
Revision as of 15:11, 6 March 2018
← soups
← breakfast
From the kitchen of Alicia Wingren
Ingredients
2 quarts of chicken broth, if using commercial use one salted and one unsalted
1 tsp better than bouillon, or a bouillon cube
1 onion, diced fine
12 oz can chicken
OR 2-3 small shallots, diced fine (this is preferred, has better flavor, but onion works)
⅔ c arborio rice (white rice works, but arborio is nice for a treat)
2 eggs
juice of two lemons (somewhere between 1/4-1/2 cup depending on how much you like lemon)
salt & pepper to taste
Directions
Pour broth in a large saucepan, add bouillon cube or better than bouillon, bring to a boil, and reduce by about a cup
In a separate pan, sautee onion or shallot in butter and coconut oil (combo of oil makes for better browning) and cook to at least translucent, but cook longer if desired.
Beat 2 eggs with lemon juice until frothy. After broth has reduced down from 8 cups to 7 cups, carefully ladle about 1 cup of soup into the egg/lemon mixture while whisking, repeat once more. Carefully pour the tempered egg/lemon mixture into the soup and whisk it in. Add chicken, heat long enough to get chicken hot. Taste, and add salt and pepper to your preference.
Serve hot.
