October
30
Egg Lemon Garlic Soup
Egg Lemon Garlic Soup
Author: trotsig
Type: soup
Prep time:
Cooking time:
Total time:
Serves: 4
Avgolemono is a family of Mediterranean sauces and soups made with egg and lemon juice mixed with broth, heated until they thicken. Avgolémono 'egg-lemon' is the Greek name; in Arabic, it is called tarbiya or beida bi-lemoune 'egg with lemon'; and in Turkish terbiye. In Sephardic Jewish cuisine, it is called agristada or salsa blanco, and in Italian cuisine, bagna brusca, brodettato, or brodo brusco. It is also widely used in Balkan cuisine.
Ingredients
- 2 liters garlic broth (simmer 2 heads of peeled, lightly mashed garlic cloves in 2 liters water for about an hour with herbs (parsley, thyme etc. of your choice; strain) )
- Broth may be saved for a day or so, refrigerated of course
- Salt and freshly ground pepper
- ½ cup long grain rice
- 2 eggs
- ¼ to ½ cup lemon juice (to taste)
- 2 tablespoons chopped fresh parsley
- optional: Broccoli or Romanesque, broken into small florets and barely steamed for 5 minutes
Instructions
- Bring the garlic broth to a simmer and season as desired with salt and pepper.
- Add the rice and simmer until tender, about 15 minutes
- Beat the eggs in a small bowl and beat in the lemon juice
- Distribute the optional broccoli/romanesque among 4 soup bowls.
- Ladle about ½ cup of the hot broth into the lemon/egg mixture and whisk together.
- Making sure that the soup is not boiling, stir the egg mixture back into the soup and turn off the heat.
- Stir for a minute or two, taste and adjust seasonings.
- Add the parsley, and serve.