Greek Easter Soup with Avgolemeno Sauce
Ingredients
- 0.5 each chicken, cut up
- 3 cup water
- 0.5 cup (1 stick) butter
- 4 each scallions, finely chopped
- 5 cup water or chicken consommé
- 0.5 cup fresh dill
- 0.5 cup parsley, finely chopped
- 0.5 cup rice
Instructions
- 1
Boil chicken in the 3 cups water for 50 minutes.
- 2
Remove from heat; strain broth and set aside.
- 3
Chop chicken into pieces.
- 4
Cook onion, dill and parsley in butter with 1 teaspoon salt and a dash of pepper until soft and transparent, being careful not to brown.
- 5
Add chopped chicken and cook over moderate heat for about 5 minutes, stirring frequently.
- 6
Add chicken broth and enough water to make 2 quarts liquid; bring to boil and add rice.
- 7
Reduce heat and cook until rice is done.
- 8
Remove from heat and blend in Avgolemeno Sauce.
- 9
Avgolemeno Sauce (Egg-Lemon Sauce) 7 eggs (at room temperature) 2 tablespoons water Juice of 3 lemons Beat egg whites with water until stiff.
- 10
Blend in egg yolks, then add lemon juice, beating until thick.
- 11
With a ladle, add a small amount of hot broth to the egg mixture, blending quickly.
- 12
Pour sauce into soup and serve immediately.