Chilled And Dilled Avgolemono Soup
Serves: 6
Floy Nolan
1 January 1970
Based on User reviews:
54
Spice
48
Sweetness
60
Sourness
38
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
Directions:
1
Simmer stock and rice in a heavy medium saucepan, covered, until rice is very tender, about 30 minutes
2
Purée mixture in a blender (use caution when blending hot liquids)
3
Whisk eggs together in a medium bowl
4
Gradually whisk in hot stock mixture
5
Return to saucepan and cook over medium heat, stirring constantly with a wooden spoon, until soup registers 170°F on an instant-read thermometer
6
Strain soup through a fine-mesh sieve into a metal bowl
7
Stir in lemon juice, then quick-chill in an ice bath, stirring occasionally, until cold
8
Stir in scallion, dill, and salt and pepper to taste
9
Simmer stock and rice in a heavy medium saucepan, covered, until rice is very tender, about 30 minutes
10
Purée mixture in a blender (use caution when blending hot liquids)
11
Whisk eggs together in a medium bowl
12
Gradually whisk in hot stock mixture
13
Return to saucepan and cook over medium heat, stirring constantly with a wooden spoon, until soup registers 170°F on an instant-read thermometer
14
Strain soup through a fine-mesh sieve into a metal bowl
15
Stir in lemon juice, then quick-chill in an ice bath, stirring occasionally, until cold
16
Stir in scallion, dill, and salt and pepper to taste