week of soups day 3 - avgolemono
Author: Williams-Sonoma
Serves: 4 servings
- 8 cups chicken stock
- ½ cup long grain white rice
- 4 egg yolks, lightly beaten
- 1 teaspoon finely chopped lemon zest
- ¼ cup fresh lemon juice
- salt and ground white pepper to taste
- 2 tablespoons finely chopped fresh flat-leaf parsley
- In a large pot, bring the stock to a boil over medium-high heat.
- Add the rice and cook, uncovered, until tender, about 15 minutes.
- In a medium-sized bowl, whisk together the egg yolks, lemon zest, and lemon juice.
- While whisking constantly, slowly pour 1 cup of the hot stock into the egg mixture.
- Reduce the heat of the stock to medium-low and then slowly stir in the egg mixture.
- Cook, stirring until the soup is lightly thickened, about 3 to 4 minutes. Do not let it boil.
- Season with salt and white pepper, then ladle into warmed bowls, garnish with the parsley and serve.
Recipe by Food and Friendship at https://www.foodandfriendshipsantabarbara.com/2017/02/08/week-of-soups-day-3-avgolemono/
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