Avgolemono Soup (Greek chicken soup with lemon and egg)

• 分量: 8 servings
• 調理時間: 20 minutes
• 総時間: 45 minutes

材料

4 tablespoons butter (divided (or ghee/olive oil, see notes)

2 ribs celery (finely diced)

1 onion (finely diced)

8 cups chicken stock/broth (divided)

1 cup long grain white rice (or another kind (see notes)

2 cups cooked chicken (such as rotisserie)

5 eggs

3/4 cup lemon juice (from about 4-5 lemons (more or less if you like - see notes)

salt and fresh cracked pepper (to taste)

手順

Melt 2 tablespoons of the butter in a large heavy pot with a lid (such as a Dutch oven). Add the diced celery and onions. Sauté over medium-high heat until softened (about 3 minutes).

Pour in 6 cups of the chicken broth (reserving the other 2 cups) as well as about 1/2 teaspoon of salt. Bring to a boil. Add the rice (1 cup). Stir, cover, and simmer on low for 15 minutes, or until rice is fully cooked.

Add the cooked chicken meat (2 cups) to the pot. Stir, cover, and continue simmering on low for 3-5 minutes, until chicken is heated.

While chicken is heating, make the avgolemono sauce. Add the eggs (5) and lemon juice (3/4 cup) to your blender. Heat the remaining 2 cups of chicken broth in the microwave in a glass measuring cup until boiling (or on the stovetop in a small pot).

Turn the blender on the thoroughly mix the eggs and lemon juice. While the blender is running, very gradually pour in the 2 cups of hot chicken broth. Continue blending until all the broth is added. You will end up with a foamy, cream-colored sauce.

Turn off the heat on the soup. Slowly and gradually add the sauce back into the soup.

Add the remaining 2 tablespoons of (cold) butter to the pot. Stir until it's melted. Taste and adjust seasoning if needed. Serve with freshly cracked black pepper on top.

栄養

• サービングサイズ: 1.5 cups
• カロリー: 282 kcal
• 脂肪総量: 12 g
• 飽和脂肪: 6 g
• 不飽和脂肪: 6 g
• トランス脂肪: 1 g
• コレステロール: 144 mg
• ナトリウム: 196 mg
• 炭水化物総量: 25 g
• 食物繊維: 1 g
• 糖質総量: 2 g
• タンパク質: 19 g