By Cat, July 2010 (Photo, right, from Wikimedia Commons)
“Avgolemono” means “egg & lemon” in Greek, but this soup does not include the egg; instead, the soup is thickened with rice. I’d like to find a more ethnic Avgolemono Soup recipe, made with egg.
Chilled ‘Avgolemono’ Soup
This chilled version of the classic Greek soup serves 4. Adapted from Martha Stewart Living, June 2010. “Avgolemono” means “egg & lemon,” but this soup does not include the egg; instead, the soup is thickened with rice.
If desired, you can zest a lemon and add to the soup with the lemon juice, for more of a lemon flavor.
Ingredients & Equipment:
- 2 Tbsp genuine extra virgin olive oil (EVO)
- ½ medium onion, chopped
- 2 garlic cloves, sliced thinly
- ½ cup long-grain rice (uncooked)
- 2 ½ cups homemade chicken stock
- 2 ½ cups filtered water
- 1 – 2 fresh lemons (for zest and 3 Tbsp juice)
- 3 Tbsp chopped fresh dill
- Unrefined sea salt and freshly ground black pepper
- medium saucepan
- blender or immersion blender
- ice bath
- large bowl
- Heat oil in medium saucepan over medium heat. Cook onion until soft about 5 minutes. Add garlic and cook another 2 minutes.
- Add rice and stir to coat. Add stock and water, bring to a simmer. Cook, covered, until rice is tender, about 20 minutes (takes longer if you use brown rice).
- Prepare an ice-water bath. Working in 2 batches, puree soup in blender until smooth (or use immersion blender in saucepan). If using standard blender, remove cap from hole in lid, cover with dishtowel to prevent spattering of hot liquid.
- Transfer mixture to a bowl set in ice bath; let stand 20 minutes, stirring occasionally. Stir in lemon juice, dill and 1 ½ tsp salt (or to taste). Grate pepper over and stir.
- Martha Stewart Living, June 2010, chilled avgolemono soup martha stewart living 2010