An abundance of lemons. Madly searching for ways to use them up and tonight I came up with this. I always order Avgolemono soup at Greek restaurants but haven't ever tried making it myself. It turned out wonderfully, lemony and bright, full of chicken and rice and carrots. My photo of it, though, not so beautiful. So you'll have to use your imagination. One lemon down, forty six to go...
Greek Lemon Chicken Soup
serves 4 (easily doubled!)
4 cups chicken broth
Juice from 1 Meyer Lemon
1/4 cup chopped carrots
1/4 cup chopped onion
1/8 cup butter, melted
1/8 cup flour
2 cups cooked white rice
1 cup diced cooked chicken breast
3 egg yolks
1/4 cup chopped Italian parsley
In a stock pot, combine chicken broth, lemon juice, carrots, onion and several grinds of
pepper. Bring to a boil, then simmer 20 minutes.
Blend the flour and the butter together, cook briefly in a frying pan, and then add, slowly to the soup. Stir with a wire whisk until incorporated. Simmer for 10 more minutes, stirring frequently.
Meanwhile, beat the egg yolks until they are a light yellow color. Gradually add some of the hot soup broth to the eggs, whisking constantly. Return the egg mixture to the soup pot and heat through. Add the rice and chicken, season to taste with salt and pepper.
Serve in soup bowls with Italian parsley sprinkled on top.
(Great with Pita Bread and Trader Joe's Reduced Guilt Spinach and Kale Greek Yogurt Dip.)