Avgolemono is a classic Greek combination of egg (avgo), lemon (lemono) and stock to create a tangy soup or sauce. As a soup it’s usually made from chicken stock with rice cooked in it, a typical example of peasant cuisine where nothing is wasted. Some of the meat from the chicken bones is added back into the soup and a little goes a long way, with the rice and egg helping to make it more filling. Although usually considered Greek, the egg-lemon-stock combination is also popular in Turkish, Arabic, Balkan, Sephardic Jewish, and Italian cooking – I guess great flavours don’t worry about geographic boundaries!
Ingredients 12
1 kg chicken frames
1 onion, roughly chopped
1 stalk celery, roughly chopped
2 fresh bay leaves, torn
100 g long grain rice
salt flakes, to taste
white pepper, freshly ground, to taste
2 eggs
1⁄3 cup lemon juice, strained
1 tbsp dill, finely chopped, plus sprigs for garnish
extra virgin olive oil, for drizzling
cold water, enough to cover chicken in pot
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Method 11
Place , , and into a saucepan with enough cold water to cover the chicken. Bring to the boil.
Reduce heat and simmer for an hour, then set aside until the is cool enough to handle.
Strain and reserve the liquid. Remove from the frames and discard the remaining solids.
Return the reserved liquid to a clean pan, bring to the boil, then add , salt, and pepper.
Reduce heat, cover, and simmer for about 20 minutes, until the is tender. Remove from heat.
Whisk the until frothy, then whisk in the .
Whisk in about 1/2 cup of the hot stock, a little at a time.
Whisk the into the soup.
Taste and add more salt (it will need it) and more pepper if you like.
Stir through the meat and chopped , cover, and set aside for a few minutes.
Ladle into bowls, drizzle with olive oil, garnish with dill sprigs, and serve your chicken avgolemono soup immediately.
Roberta Muir's tips
I love a glass of Gonzalez Byass Elegante Fino Sherry with my avgolemono.
