What Life Dishes Out A Gluten Free and (almost) Vegetarian Cooking Blog

July 23, 2010

It’s All Greek To Me! Avgolemono (Lemon-Rice Soup)

Filed under: Recipes,Soups — Tags: , , , , , — admin @ 7:51 pm

I thought seriously about not posting this recipe.  Not because it isn’t a great recipe, but because it isn’t a very photogenic one.   As I snapped the photos of the finished dish, I couldn’t help but think that not one of you out there is going to try this, because based on looks alone, I wouldn’t either.  It’s bland colored and lacks much texture.  Plus, there are some people who have tried it and really hate this soup!  But for myself, and my children, this is an absolute favorite.  My husband on the other hand, says “it tastes like licking a tin can”.  Are you sold yet?

Seriously, just try this.  I won’t make you any promises, but chances are if you like tart lemony flavor, you are going to love this soup.  If you don’t, then try it out on your kids anyway…they might just eat bowl after bowl of it like mine do!

You’ll need:

 

4 Cups Chicken Broth

2/3 Cup Extra Long Grain Rice

2 Cloves Garlic

3 Large Eggs

1/3 Cup Lemon Juice

Pepper

What to do:

Place chicken broth in a large saucepan over medium heat, then add rice.

Add garlic which has been finely minced or run through a press.

Bring to a boil, then reduce heat to low and simmer for 20 minutes or until rice is cooked.

Meanwhile, break eggs into a large bowl and add lemon juice.

Whisk until well blended and frothy.

Once rice is cooked, take a ladle or two full of hot broth and add to the egg/lemon mixture. 

BUT WAIT!!! 

It is EXTREMELY IMPORTANT that you whisk the mixture quickly while doing so, unless you want to be eating lemony scrambled eggs for dinner!

Now that you have tempered the egg mixture, add it back to the pan of hot broth and rice, again mixing well while doing so.

 

Continue mixing while allowing the soup to come back up to temperature.  You’ll notice it thickening somewhat as the eggs cook.  It is very important to continue stirring this soup…the only chunkiness you want in here is from the rice, not from curdled egg!

Add a little fresh ground pepper. 

If you have white pepper, that would actually be a better choice.  I don’t, and so that is why you see a few black specks in that photo up there of the finished soup. That’s nothing a little Photoshopping wouldn’t take care of, but I like to keep it real around here.

It’s ready to be served alongside some grilled pita bread and hummus, or greek salad, or tiny little spinach pies from Costco’s frozen section (which are NOT Gluten Free but  my GF kiddo won’t eat them anyway, so it’s not like I’m torturing him or anything).  Any of the above will make the soup look a little less blah in a photo, too.

If you do make this, please let me know in the comments if you liked it!  If you didn’t, I won’t be offended.  This is just one of those “either you love it or hate it” things.  Kind of like Lady Gaga.

Powered by WordPress