Avgolemono Soup Recipe

Overview

This recipe by Chef Michael Reining is a feature of:

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Step 1

In a pot of gently simmering water, poach 8 eggs. Best to do this in batches of 4. I like them best when the yolks are somewhat soft but not runny. Remove the eggs to a shallow dish filled lukewarm water.

Step 2

In a separate large soup or stock pot, heat the chicken stock until it is almost boiling. Add the lemon zest and juice.

Step 3

Temper the egg yolks by adding just a bit of hot stock to the yolks and stir together. Then gradually, stir the yolks into the stock. Reduce the heat immediately. Add the cooked rice.

Step 4

Season to taste with salt and pepper.

Step 5

Spoon into individual bowls, and float the toasted baguette slice in the soup. Take a poached egg, use a paper towel to blot the excess water, and place on top of the baguette slice. And finally garnish with a lemon slice.

Things You'll Need

  • 8large eggs
  • 12cups chicken stock
  • 6tablespoons fresh lemon juice
  • lemon zest from one lemon
  • 8 egg yolks -- lightly beaten
  • salt -- to taste
  • white pepper -- to taste
  • 1cup cooked rice
  • 8 thin lemom slices
  • 8 toasted baguette slices

About this Author

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