It's been blustery and rainy around here for a long stretch. Real soup weather if there ever was. At the same time, we have a bumper crop of lemons on our old lemon tree, so it was fun to try to combine the two.
Avgolemono Soup is a creamy, homey, lemony soup that was perfect to warm us in the cold weather and a good use of some of the lemons. This recipe is a combination of two recipes from the Silver Palate cookbooks. In one recipe they called for greens, and since we had some spinach, and it's always a good idea to eat spinach, I added it.
2 tablespoons olive oil
1 medium onion, chopped
6 cups chicken broth, preferably homemade
1 handful of rice
2 egg yolks
1/4 cup fresh lemon juice (about 2 lemons)
2 cups of baby spinach
In a large soup pot, saute onion in olive oil for 5-7 minutes. Stir in rice and spinach and cook for 2-3 minutes. As spinach wilts, add chicken broth and simmer for 20 minutes until rice is softened.
Meanwhile, beat egg yolks with lemon juice. After broth has simmered for 15-20 minutes, slowly add 1/2 cup of broth to egg mixture to temper eggs. Whisk tempered egg mixture back into hot broth, taking care not to bring it to boiling.
I served this hot, but you can also serve it cold. Salt and pepper to taste, although we found that it didn't need any salt or pepper, it was that flavorful!
1486. Otaniemi. Institute of Technology
5 hours ago