At the risk of being blocked from entering Greece, I share my version of this legendary classic. I took a few liberties with it, so be prepared. I hope they won’t confiscate my passport because Greece is one spot of this planet I want to go back to. My only visit was too long ago, back in 1994, with my very dear friend Gabi. That was one week that I can live to be 100 and will never forget. How fitting that this post is published on her day… Happy Birthday, Gabi!
(inspired by Jeff Mauro’s The Kitchen)
2 quarts low-sodium chicken stock
3 boneless, skinless chicken breasts
1/2 cup rice
1/4 cup red quinoa
2 large eggs, separated
1 tablespoon lemon zest plus 1/2 cup fresh lemon juice
salt and freshly cracked black pepper
Chopped fresh parsley
fried shoestring carrots for topping (optional)
In a large stockpot, bring the chicken stock to a boil. Add the chicken breasts and then lower to a simmer. Simmer until the chicken is just cooked through, 15 to 20 minutes; remove to a bowl. Once cooled, shred the chicken and reserve.
Add the rice and quinoa to the pot with the chicken stock and cook until al dente, about 10 minutes.
In a large bowl, whisk the egg whites to soft peaks. In a medium bowl, whisk together the egg yolks and most of the lemon juice, reserving some to add later. Fold the egg yolk mixture into the egg whites. Once combined, ladle in some hot stock to temper the egg mixture, whisking constantly and adding the hot liquid slowly. Very slowly, add the warm whipped egg/lemon mixture into the pot, whisking constantly to prevent any curds or clumps from forming. Continue to cook over medium-low to medium heat, whisking, until the soup thickens, about 5 to 8 minutes more.
Add the shredded chicken and any reserved juices to the soup. Add the lemon zest and season with salt and plenty of freshly cracked black pepper. Taste and add additional lemon juice if needed. Add parsley and serve with fried carrots on top, if so desired.
to print the recipe, click here
Comments: This recipe was featured in a recent The Kitchen show, and I was intrigued by the fact that it is supposed to taste super creamy while being quite low in fat. The full amount of soup contains only two egg yolks. No butter, no cream, no sour cream, nothing. It is also very lemony, therefore the name avgolemono (egg and lemon) soup. The chicken and rice would almost be bystanders. Think of an egg drop soup, but one in which the eggs form a nice emulsion with the broth. Jeff Mauro started “messing” with the classic by adding orzo instead of rice. I say, if he can do it, so can I! Into mine went some red quinoa. But the real shocker came when I topped it with air-fried carrots.
This was so so good, I am glad I tried it. To be completely honest, credit should go to my beloved partner. I had planned to serve the carrots on the side just as added fun to our dinner. He grabbed a bunch and topped his soup with it. It looked interesting, and then his reaction made me do the same. Big wow moment! If you have an air-fryer, consider preparing a bunch of these carrots to add to soups. Or salsas, or whatever. They are tasty, and addictive. Perhaps not as Greek as Pythagoras, but I bet he would have enjoyed them on top of his avgolemono…
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