Avgo-wha? “Ah-vo-LEMEN-o” – apparently the Greek “g” is silent in this case.
The mixture of eggs, lemon, and hot broth is a classic combination in Greek cooking. And if there is a classic dish that highlights this combination, it is the chickeny avgolemono soup.
The key to avgolemono is the lemon-egg sauce. – This time it’s in the Meyer Lemon – egg sauce!
Meyer Lemon Avgolemono Soup
1 cup white rice
2 cups water
4 Tbs. butter
plenty of sea salt and pepper
2 boneless, skinless chicken breasts
3 cups chicken stock
sea salt and pepper
juice of 1 large Meyer Lemon
2 large egg yolks
1/2 tsp. dried dill or 1/4 cup fresh, chopped
In a large stockpot, combine the rice, water, butter, sea salt and pepper, and chicken. Cover and bring to a boil. Cook for about 5 minutes and then turn the chicken. Cook again, 3-5 minutes more, until the chicken is cooked all the way through and the rice has absorbed all the liquid.
Remove from heat and remove the chicken to a separate bowl, shredding it between two forks.
In a blender, add the chicken stock, additional salt and pepper to taste, lemon juice, and eggs. Gently process until smooth. Slowly begin to add the hot rice mixture, 1/2 cup at a time, until 3/4 of the rice has been pureed with the lemon-egg mixture.
Return to the stockpot. Stir in the chicken and dill and let sit for about 3-5 minutes before serving.
