Chicken Soup with Egg and Lemon Foam
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Cook Time | 1 hr |
| Total Time | 1 hr 25 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 0.5 ½ chicken
- 1 small carrot (s)
- 1 small leek stick (s)
- 1 small Piece (s) celeriac
- 2 liters water, hot
- 1 cup rice pudding (use espresso cup to measure)
- 1 large lemon (s), squeezed
- 2 egg (s)
- Sea salt and pepper
Print Recipe
Pin Recipe Instructions
- Peel the carrot and celery and cut roughly into small pieces together with the leek. Put the vegetables with the chicken and the hot water in a saucepan and cook over a medium-high flame for 50 minutes.
- Remove the chicken, puree the rest in the saucepan with a blender and add the rice straight away. Cook everything until the rice is soft.
- In the meantime, remove the meat from the bone, chop (cut or pull apart) and return to the pot. Turn the heat down to the lowest possible level and season with salt.
- In a tall beaker, beat the egg with the blender for 30 seconds, add the lemon juice and continue beating for another 30 seconds.
- Remove the saucepan from the flame and add the egg and lemon juice immediately, stirring constantly
- add to the soup. Do not bring the soup to the boil afterwards! If necessary, only heat with low flame while stirring constantly to warm up.
- The pepper mill is put on the table and everyone can portion out how peppery their soup should be.
- This is served with bread and salad made from cauliflower and / or broccoli, raw or steamed, traditionally with olive oil and lemon juice.
- This is the traditional Greek Soupa avgolemono, which is mainly eaten in winter and when you have a cold.
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