They say Chicken soup is good for the soul.
If that's true, then Avgolemono must provide a turbo-boost to the soul.
So here's the contradiction about this soup: this soup is super creamy, but contains no cream. I've known this trick for a while and its one of my favorite soup thickening agents: eggs.
A couple of well "tempered" eggs go a long way in this dish. The other nifty fact about this soup is that there is no chicken stock used. You make the stock while you're making the soup.
A couple of well "tempered" eggs go a long way in this dish. The other nifty fact about this soup is that there is no chicken stock used. You make the stock while you're making the soup.
After simmering the chicken (I used a 4 lb. Bare chicken) until done, I removed the meat from the bones. Its really easy to do, if you do it right away. Use a cookie tray so that the juices don't escape. I then roasted the bones for 15 minutes at 450 degrees. The smell was fabulous and the carrot/leak simmer step had these super tasty bones to keep them company.
Since I spread the soup making over two days, I chose to cook the Arborio rice in a little olive oil before adding the skimmed stock. This technique works well with Mexican rice, and does so here too.
I know my father in-law loves this soup and I was wishing he could stop by to sample it. Luckily, I had my side of the family over to share a fun and tasty lunch.
Base recipe: (thanks Cat)
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| carrots and leaks |
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| My tangy friend |
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| The meat. Go rustic and "pull" it apart with two forks. Don't simmer it to death. |
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| The finished product |
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| Why make one soup when you can make 3 at the same time? (zuppa toscana and black bean) |
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