World Cuisine Western Mediterranean Cuisine

Avgolemono (Greek Lemon Soup)

1 cup brown rice
soaked overnight
2 1/4 cups water
sea salt
black pepper
freshly ground
2 Tbs butter
3 medium carrots
small dice
2 stalks celery
small dice
1 medium onion
small dice
1 medium leek
finely sliced, white part only
2 qt chicken stock
4 egg yolks
1/3 cup lemon juice
1/4 cup parsley
1/4 cup dill
This is a version of the classic Greek chicken and lemon soup. The eggs make the soup light yellow and creamy. Incorporating chicken broth into the diet regularly is very healing for the digestive tract and is a great source of bioavailable minerals.
Drain and rinse rice. In a small saucepan, combine rice with 2 1/4 cups water and a pinch of salt. Bring to a boil, reduce heat to low, and cover. Simmer until water is absorbed and rice is cooked, about 50–60 minutes. Remove from heat and allow to rest for 5 minutes. Fluff with fork and set aside.
In a large, heavy saucepan on medium heat, add butter and sauté carrots, celery, onion, and leek with salt and pepper to taste, stirring until vegetables are softened but not browned.
Add chicken stock and bring to a simmer.
Whisk egg yolks in a bowl, then add lemon juice, whisking constantly until mixture is smooth and bubbly. Slowly add two ladles of hot soup and continue whisking to temper eggs so that they don't scramble.
Remove soup from heat and slowly add egg mixture, whisking constantly.
Add cooked rice to soup, taste, and season with salt and pepper. Add more lemon if necessary.
Add chopped parsley and dill, and stir to combine. Serve.