Avgolemono Soup
An Original Recipe by Lorraine Elliott
Preparation time: 5 minutes
Cooking time: 40 minutes
Serves: 4-6
-
2.5 litres/10 cups chicken stock
-
600g/1.3lbs chicken tenderloins
- Finely grated zest of 2 lemons
- 2 bay leaves
- 1.5 cups/300g/10.6ozs. raw arborio rice (not rinsed)
- 3 egg yolks, room temperature
- 3 tablespoons lemon juice
Step 1 - First heat up the chicken stock in a large pot and add the chicken tenderloins, lemon zest and bay leaves and cook for 5 minutes. Add the rice and simmer for 30 minutes stirring occasionally so that rice doesn't catch on the bottom of the pot. Remove from heat and allow to cool for 10 minutes. Shred the chicken with two forks - it should come apart easily.
Step 2 - Whisk the egg yolks and lemon juice in a bowl or jug. Add 1/2 cup of the chicken soup to the yolk mixture and stir to temper the eggs. Add this tempered egg mixture to the soup and stir through letting the residual heat cook the yolks through (do not reboil). Remove bay leaf and add seasoning to taste and serve.