Avgolemono (Greek lemon & egg soup)
Yield: 2 generous bowls
As a side note, for those of you who are sick of buying boxes of stock (for whatever reason - health-related, environmental, budgetary, etc.), I'll let you in on a little secret: there's nothing to it! For a simple chicken stock, which works well with this soup, boil a pot of water, add a couple of cut carrots, some chopped onion, a bay leaf if you have it, and a piece of raw chicken (or some leftover chicken bones). Bring back to a steady simmer and, after about 15 minutes, lower heat and let sit covered for another 20. Strain out the solids, let your stock cool, and there you have it! (Bonus: If you use chicken breast to make your stock, you can use the resulting cooked chicken to make a homemade chicken salad sandwich for lunch the next day.)
- 3 cups stock (see headnote)
- 1/2 cup whole grain (bulgur, quinoa, brown basmati, etc.)
- 1 bay leaf
- 4 green cardemom pods, split open
- juice of 1 lemon (about 1/4 cup)
- 2 tablespoons lemon zest
- 2 eggs, at room temp.
- 1/4 cup fresh mint leaves, chopped
1. Bring stock to a boil over medium-high in a pot.
2. Add the grain, bay leaf, cardemom pods, lemon juice and zest, and salt to taste. Simmer covered, 8-10 minutes. Discard bay leaf and cardemom pods and bring back to a simmer.
3. Meanwhile, beat the eggs well, and slowly ladle 1 cup of stock into the eggs, whisking continuously until completely homogenous.
4. Reduce the heat to low and gradually whisk in the egg-stock mixture. Be sure to continue whisking continuously, so as not to allow eggs to curdle while cooking.
5. Let the soup simmer, continuing to stir, for another 4-5 minutes. Remove from heat, adjust seasoning with salt if necessary, fold in the mint, and serve immediately.