Yuvarlakia
60 min · 747 kcal · Lunch & dinner · Greek
Greek
Avgolemono
The Greek egg-lemon soup: chicken broth thickened with rice and a frothy emulsion of beaten egg and fresh lemon juice, tempered in off the heat so it stays silky and never curdles.
Method
- Pour 350 ml of chicken stock into a small saucepan and bring to a rolling boil over a high heat. Taste it now: the soup is only as good as the broth, so it should already be savoury.
- Rain in 30 g of short-grain rice, lower the heat to a steady simmer, and cook uncovered for 15 minutes, stirring once or twice, until the grains are soft and have released enough starch to cloud the broth slightly.
- Stir in 60 g of shredded cooked chicken and let it heat through for 1 minute, then take the pan off the heat completely and let the bubbling subside for a minute — boiling broth will scramble the egg.
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442kcal
32gprotein
42gcarbs
17gfat
2gfibre
Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.
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