Construction (Step-by-Step Guide)
- Sauté the Aromatics:
- Heat olive oil in a pot over medium heat.
- Add onions, celery, and carrots. Sauté for 5 minutes until soft.
- Stir in garlic, salt, and pepper, cooking for another minute.
- Simmer the Soup:
- Add Arborio rice, chicken stock, and bay leaf.
- Bring to a boil, then reduce to a simmer.
- Cover and cook for 20 minutes, stirring occasionally until rice is tender.
- Prepare the Lemon-Egg Mixture (Avgolemono):
- In a bowl, whisk together:
- 2 large eggs
- Juice of 2 lemons
- Slowly ladle 1 cup of hot broth into the egg mixture, whisking constantly to temper the eggs.
- In a bowl, whisk together:
- Finish the Soup:
- Remove the bay leaf from the soup.
- Slowly stir the tempered egg mixture into the soup, off the heat, to avoid curdling.
- Stir gently until the soup thickens slightly.
- Serve & Enjoy:
- Adjust seasoning if needed.
- Garnish with fresh dill or parsley for extra flavor.
Variations to Try
Protein Variations:
- Chicken Version: Add shredded rotisserie chicken or poached chicken breast.
- Vegetarian Option: Use vegetable broth and swap eggs for coconut cream for thickness.
Grain Variations:
- Traditional Orzo: Replace Arborio rice with orzo pasta.
- Gluten-Free: Use cauliflower rice instead.
- Heartier Option: Try quinoa for added protein.
Flavor Enhancements:
- Add a dash of turmeric for color and anti-inflammatory benefits.
- Stir in Parmesan cheese for a creamy, cheesy twist.
- Mix in spinach or kale for extra nutrients.
Tips for the Best Avgolemono Soup
✔ Temper the Eggs Properly: Slowly add hot broth to the eggs while whisking to prevent scrambling.
✔ Don’t Boil After Adding Eggs: Heat gently to maintain a smooth, creamy texture.
✔ For a Thicker Soup: Use more rice or blend part of the soup for a creamier consistency.
✔ Make it Ahead: The soup thickens as it sits; add extra broth when reheating.
Would you like suggestions for side dishes to pair with this soup?
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