My family came down with our first really bad cold of the season. It started with my daughter when we were out of town, and by the time we got back home, we were all sick. Don’t you just hate colds? It reminded me that I need some really good soup, and there is no better soup for me, than Avgolemono. It is a Greek soup with chicken broth, rice, lemon, and topped with a lemony egg foam. My mom used to make it for us growing up, and it was sheer comfort in a bowl. Imagine a layer of egg foam, with a warm soup underneath, made of lemon, rice, and egg-thickened chicken broth. There is honestly nothing like it. I first shared it two years ago, and decided this is the perfect time to share it again. I hope you give it a try, the next time you are looking for a comforting and healthy soup!
2 1/2 tsp. lemon juice (a little more than the juice of 1/2 lemon)
3/4 tsp. salt
Add the rice to 4 cups of chicken broth, and let it come to a boil. Add the salt, and keep covered and let the rice cook on low for about 25 minutes. When it is getting close, bring the last cup of chicken broth to a boil separately.
Meanwhile, beat the eggs with the lemon juice (I don't like mine super lemony, so adjust the lemon to your taste once you make it the first time). An electric mixer will give you the best results. Beat the eggs and lemon juice until you get soft peaks. With a hand mixer, this will take at least 10 minutes.
Once the rice is ready, temper the eggs, by slowly whisking or beating the 1 cup of broth into the eggs.
Add the egg mixture to the rice, by stirring constantly, but gently.
Immediately remove the soup from the heat. Serve with chicken and a nice crusty bread. Enjoy!
Note: It should have a nice thick layer of egg foam on top. That will dissipate and leftovers will not have the foam, however the soup will get thicker and creamier after being in the fridge.