Friday, November 23, 2012


Avgolemono is a rich, lemony chicken and rice soup.
It's a signature dish of Greece.
Creamy but bright and satisfying yet light, it's a great dish to have the day after Thanksgiving.
Plus, we added turkey.

Serves 4.
From Soup of the Day.
6 cups chicken stock
1/2 cup long grain white rice
4 egg yolks, lightly beaten
1/4 cup fresh lemon juice
1 teaspoon finely chopped lemon zest
1-2 cups shredded turkey
Salt and freshly ground black pepper
2 tablespoons chopped flat leaf parsley

In a large Dutch oven, bring the broth to a boil over medium high heat.  Add the rice and cook, uncovered, until tender, about 15 minutes.
In a bowl, whisk the egg yolks, lemon juice, and lemon zest.  Whisking constantly, slowly pour 1 cup of the hot stock into the egg mixture.  Reduce heat under the stock to medium low and slowly stir the tempered egg mixture back into the pot.  Add turkey and cook, stirring, until the soup is slightly thickened, about 3-4 minutes.  Do not let it boil!
Season to taste and garnish with the parsley.  Enjoy!

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