Fluffy Avgolemono Soup (Egg-Lemon Soup) — continued
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chrysolefou.com
Fluffy Avgolemono Soup (Egg-Lemon Soup)
INGREDIENTS
• 1 small whole chicken or 6 pieces (thighs, drumsticks, etc.), approximately 1200g
• 3 Water
• 1 large dry onion
• 2 Salt
• 1 ½ Glacé rice
• 4 Eggs
• 2/3 Lemon juice
• 1 Cornstarch (level teaspoon)
METHOD
1. Place the water in a pot, and when it comes to a rolling boil, add the chicken, 1 teaspoon of salt, and the onion cut in half (to remove any strong chicken smell). Cover the pot, leaving a small gap. Lower the heat to medium and boil until the chicken is cooked, about 1 – 1 ½ hours.
2. Using a slotted spoon, remove the chicken from the pot and keep it warm. Remove and discard the onion. Add the rice to the broth, add the remaining salt (1 teaspoon), and boil over medium heat for 20 minutes, stirring occasionally.
3. Separate the egg whites from the yolks. Beat the egg whites very well until stiff peaks form. Add the yolks one by one and beat well. Dissolve the cornstarch in the lemon juice and add it to the mixture, stirring very well. (If you prefer, you can skip separating the whites from the yolks. In that case, the result won't be as fluffy, but it will still be equally delicious).
4. Remove the soup from the heat.
5. Ladle a little broth from the soup, spoonful by spoonful, into the egg mixture, stirring quickly so the eggs don't curdle ('cut'). Pour the mixture into the soup, stirring continuously. Return the soup to the heat and boil for 2-3 minutes. Serve the avgolemono immediately along with the chicken.
