Sup Avgolemono

Name: Sup Avgolemono
Cuisine: greek
Ingredients: 1.5 L chicken broth; 200 g short-grain rice (or orzo); 3 large eggs; 120 ml fresh lemon juice (about 3 lemons); 1 lemon, zested; 1 medium onion, finely diced; 2 carrots, finely diced; 2 celery stalks, finely diced; 30 ml olive oil; 1 tsp salt; 1/2 tsp white pepper; 2 tbsp fresh dill, chopped; 1 tbsp fresh parsley, chopped

MBG-eligible

Avgolemono Soup

Sup Avgolemono — Photo: Auctor quaerendae, CC BY-SA 4.0 · wikimedia-commons

Ingredients

1.5 L chicken broth
200 g short-grain rice (or orzo)
3 large eggs
120 ml fresh lemon juice (about 3 lemons)
1 lemon, zested
1 medium onion, finely diced
2 carrots, finely diced
2 celery stalks, finely diced
30 ml olive oil
1 tsp salt
1/2 tsp white pepper
2 tbsp fresh dill, chopped
1 tbsp fresh parsley, chopped

Instructions

1Heat olive oil in a large pot over medium heat; sauté onion, carrot, and celery until softened, 5-6 minutes.
2Add chicken broth and bring to a boil; stir in rice, reduce heat, and simmer 15 minutes until rice is tender.
3In a heatproof bowl, whisk eggs until frothy; slowly whisk in lemon juice and zest.
4Temper the egg mixture: ladle 1 cup hot broth into eggs while whisking constantly, then add another cup.
5Remove soup from heat; slowly stir tempered egg mixture into pot, ensuring it does not boil.
6Season with salt and white pepper; let rest 2 minutes to thicken slightly.
7Ladle into bowls and garnish with fresh dill and parsley; serve immediately.

Source: llm-generated