Avgolemono Soup

Method

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1. Sweat the onion and celery in the olive oil over low heat for 8 minutes until soft and translucent.

   Mark done Start 8 min timer

2. Add the stock and bring to a simmer, then add the rice and cook for 15 minutes until tender.

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3. Stir in the shredded chicken and season with the salt and white pepper. Take the pot off the heat and let it stand for 3 minutes — the broth must stop boiling before the egg goes anywhere near it.

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4. Whisk the eggs in a bowl for a full minute until pale and frothy, then whisk in the lemon juice.

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5. Now temper: add a ladleful of hot broth to the egg mixture in a thin stream, whisking constantly. Repeat with three more ladlefuls, one at a time.

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6. Pour the tempered mixture back into the pot in a slow stream, stirring continuously.

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7. Return to the lowest possible heat and stir for 2 to 3 minutes until the soup thickens slightly and turns opaque and velvety. Do not let it boil.

   Mark done Start 2 min timer

8. Stir through the dill and parsley, taste for lemon and salt, and serve immediately.

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Chef’s Tips

• If it does curdle, blitz the soup with a stick blender — it will not be quite as silky but it is entirely salvageable.
• Orzo makes a more substantial soup; rice makes a lighter one.
• It thickens further on standing, so serve it slightly looser than you think you want.

Pairing Suggestions

• A cold Assyrtiko or simply water
• Serve with crusty bread and olives
• Follow with grilled fish

Storage & Reheating

Refrigerate 3 days but reheat only very gently below a simmer, or the emulsion will break. Do not freeze.

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.