Soupa Avgolemono
Traditionally, soupa avgolemono is made using chicken broth or stock and rice. Sometimes very fine noodles (vermicelli) or orzo can be used in place of the rice, but our family prefers the rice.
Ingredients: (This recipe will serve 5 to 6)
2 Quarts chicken broth
½ Cup long-grain white rice
2 Large eggs
Juice of 1 ½ - 2 lemons (our family doubles this amount, but it gets really lemony)
Salt to taste
Directions:
Bring the broth to a full boil in a large pot or soup kettle. Gradually add the rice, stirring constantly until the broth boils again. Reduce the heat, cover, and simmer until the rice is just tender, but not mushy. This typically takes 12 to 14 minutes, but reference the cooking time on the package your rice came in to be sure. Remove from the heat and keep warm while preparing the avgolemono.
Avgolemono: Beat the eggs with a fork or small whisk in a bowl for 2 minutes. Continue to beat, gradually adding the lemon juice. Extract approximately 1 Cup of the warm chicken stock (try not to extract the rice) from the large pot or soup kettle. Gradually (very important) add the chicken stock by droplets into the avgolemono, stirring while doing this.
Now comes the fun part! It’s time to add the avgolemono to the warm chicken stock. The goal is to ensure that the eggs do not cook or curdle while doing this, or the soup is “spoiled”. I recommend using a wooden spoon.
As you add the avgolemono to the chicken stock and rice, there is a tradition from Greek villagers that I love to honor. Make a kissing sound – it’s a magical trick to keep the egg from curdling!
Does it work? I’ve never made the soup without following tradition, so I’m not sure – why risk it?!?! Keep the soup warm over low heat and stir until it becomes thick enough to coat the spoon. Ladle into soup bowls Serve with sliced lemon and enjoy!
Opa!
(Opa is a common Mediterranean term to express enthusiasm)
(Submitted by Nancy Backus, Mayor of Auburn)