Fall is soup season, so today I made a take on one of my family’s favorite. Avgolemono is a Greek way to thicken sauces or broths with eggs and lemon. When done correctly, the result is velvety texture with a kick of citrus. One of my early posts here explains how to make dolmathes with avgolemono sauce, and basically this is the same technique applied to soup. I used to work at a bagel shop back in High school and our most popular soup by far was creamy chicken with wild rice, so I figured if I married the two ideas it would be delicious. I used tru roots sprouted wild rice with quinoa and threw in some leeks, it turned out delicious. Give this a try and I think you will be glad you did!
You will need:
8 cups stock, I used a blend of veggie and chicken
1 cup wild rice blend or rice or quinoa of choice, orzo is also really good in this
1 carrot, peeled, medium dice
1 rib of celery, medium dice
1/2 medium onion, diced
1 leek, cleaned, and sliced into half moon shape
4 eggs
juice of two lemons
salt and pepper to taste
dill and parsley for garnish
2 cups shredded chicken, rotisserie works great for this or you can leave it out completely if you want a vegetarian friendly soup
Method:
In a soup pot add rice and stock, bring to a boil, reduce heat to medium, simmer 10 minutes, add veggies, cook 10 or so more minutes or until rice and veg are no longer crunchy. Crack four eggs into a medium bowl, add lemon juice, and whip well, you can use a blender if you prefer, make sure it is light yellow in color and foamy. Temper 2 cups of soup broth into egg mixture, by pouring it slowly, but continuously into eggs, once combined add back to soup pot and simmer until thickened.
I really like how the different rice turned out in this, the quinoa gave a great texture and next time I don’t think we would even need to add the chicken. Try this Greek diner classic at home tonight! It is a total crowd pleaser and is perfect for cold fall nights.