The Greek egg and lemon soup: rice simmered in chicken stock, thickened with eggs and lemon juice and finished with dill. Serves 4.
1,500ml
80g
large3piece
1piece
0.5tsp
1pinch
5g| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | | 1,500ml | — | — | |
| 2 | | 80g | — | — | |
| 3 | | 3piece | large | — | |
| 4 | | 1piece | — | — | |
| 5 | | 0.5tsp | — | — | |
| 6 | | 1pinch | — | — | |
| 7 | | 5g | — | — |
Pour the stock into the medium saucepan.
Chicken stock · 1,500 ml
Bring to the boil.
Add the rice and stir.
Long-grain white rice · 80 g
Simmer for about 15 minutes, until the rice is tender.
Meanwhile, crack the eggs into the mixing bowl.
Egg · 3 piece
Lay the lemon on the chopping board.
Lemon · 1 piece
Whisk for about 1 minute, until pale and frothy.
Take the pan off the heat. Ladle 2 ladlefuls of the hot stock into the eggs, a little at a time, whisking all the time so the eggs warm without scrambling.
Pour the egg mixture back into the pan, stirring.
Set over a low heat and stir for about 3 minutes, until the soup is steaming and thick enough to coat the spoon; don't let it boil, or the eggs curdle.
Add the salt.
Salt · 0.5 tspAdd a pinch of pepper.
Ground black pepper · 1 pinchLay the dill on the board.
Fresh dill · 5 g| # | Product | Tool | Action |
|---|---|---|---|
| 1 | 1,500 ml | | Pour the stock into the medium saucepan.⏱ 15sResultChicken stock |
| 2 | — | | Bring to the boil.⏱ 8 minResultSimmering stock |
| 3 | 80 g | | Add the rice and stir.⏱ 10sResultStock and rice |
| 4 | — | | Simmer for about 15 minutes, until the rice is tender.⏱ 15 minResultRice in stockused in step 10 |
| 5 | 3 piece | | Meanwhile, crack the eggs into the mixing bowl.⏱ 20sResultEgg |
| 6 | 1 piece | | Lay the lemon on the chopping board.⏱ 5sResultLemon |
| 7 | Lemonstep 6 |  | Cut it in half.⏱ 10sResultHalved lemon |
| 8 | Halved lemonstep 7 |  | Squeeze in the juice.⏱ 40sResultEggs and lemon |
| 9 | — | | Whisk for about 1 minute, until pale and frothy.⏱ 1 minResultFrothy egg and lemon |
| 10 | Rice in stockstep 4 | | Take the pan off the heat. Ladle 2 ladlefuls of the hot stock into the eggs, a little at a time, whisking all the time so the eggs warm without scrambling.⏱ 1 minResultWarmed egg and lemon |
| 11 | Warmed egg and lemonstep 10 | | Pour the egg mixture back into the pan, stirring.⏱ 20sResultSoup with egg and lemon |
| 12 | — | | Set over a low heat and stir for about 3 minutes, until the soup is steaming and thick enough to coat the spoon; don't let it boil, or the eggs curdle.⏱ 3 minResultThickened avgolemono |
| 13 | 0.5 tsp | | Add the salt.⏱ 5sResultSalted avgolemono |
| 14 | 1 pinch | | Add a pinch of pepper.⏱ 5sResultSeasoned avgolemono |
| 15 | 5 g | | Lay the dill on the board.⏱ 5sResultFresh dill |
| 16 | Fresh dillstep 15 | | Chop it finely.⏱ 40sResultChopped dill |
| 17 | Chopped dillstep 16 | | Stir most of it into the soup.⏱ 10sResultAvgolemono with dill |
| Total Time | 32 min | ||
| Nutrient | Per serving |
|---|---|
| 221kcal | |
| 15g | |
| 8g | |
| 2g | |
| 21g | |
| 7g | |
| 0.7g | |
| 882mg |
The Greek egg and lemon soup: rice simmered in chicken stock, thickened with eggs and lemon juice and finished with dill. Serves 4.
What you’ll doYou will simmer rice in chicken stock, whisk eggs with lemon juice, warm them with hot stock, then stir them back in over a low heat until the soup thickens, and finish with dill.
