Avgolemono

• ukupno vrijeme: 12 minutes

Sastojci

Credit by @lucysallysommer

Ingredients (serves 4-5)

1.3L good quality chicken broth

2 bay leaves

Zest of 1 lemon

1 tsp black pepper

1 cup long grain rice, rinse first

Juice of 1 lemon

2 large eggs

2 cups cooked chicken, shredded

Serve with a drizzle of extra virgin olive oil (for those healthy fats) and some dill fronds.

Upute

To a large pot with a lid, add the chicken stock and place on a medium heat. When hot but not boiling, add the rice, bay leaves, lemon zest and pepper. Give everything a stir and cover. Bring to a steady simmer and cook the rice for about 10 minutes or until tender.

Remove from the heat.

Make the egg mixture by cracking two eggs into a bowl and whisking until combined and it starts to bubble. Add the lemon juice, whisking between each half.

Slowly whisk in 3 large spoonfuls of the broth into the egg mixture (make sure the broth isn’t boiling hot at this point). This will help bring it to temperature.

Stir the egg mixture into the pot and cook over a low heat, stirring constantly. Add the chicken and warm through for a couple of minutes until you reach the desired temperature. Do not simmer or bring to a boil as the soup may curdle.

Serve immediately with sprigs of dill and some extra virgin olive oil 🕊