Bowl Avgolemono Recipe
Greek soup made with chicken stock, lemon, dill, and rice
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Ingredients
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Broth
Rice
Avgolemono Mixture
Garnish
Method
Prepare the Broth
- 1
Heat the Chicken Stock
In a large pot, add the chicken stock and bring it to a boil over medium-high heat.
- 2
Add Aromatics
Add the minced garlic, salt, black pepper, and dried dill weed to the boiling stock. Reduce heat and let it simmer for about 10 minutes.
Cook the Rice
- 3
Add Rice to Broth
Add the long-grain rice to the simmering broth. Cover the pot and let it cook for about 15-20 minutes or until the rice is tender.
Prepare the Avgolemono Mixture
- 4
Whisk Eggs and Lemon
In a medium bowl, whisk together the eggs and lemon juice until well combined.
- 5
Temper the Egg Mixture
To avoid curdling, gradually add a ladle of the hot broth into the egg mixture while whisking constantly. Repeat this process until about half of the broth has been added.
Combine and Serve
- 6
- 7
Adjust Seasoning
Taste the soup and adjust seasoning with more salt or pepper if necessary.
- 8
