Chilled and Dilled Avgolemono Soup
- Preparing Time: -
- Total Time: -
- Served Person: 4 servings
- 2 large eggs
- 3 tablespoons fresh lemon juice
- 2 tablespoons chopped dill
- Carbohydrate 19 g(6%)
- Cholesterol 100 mg(33%)
- Fat 5 g(8%)
- Fiber 0 g(1%)
- Protein 10 g(20%)
- Saturated Fat 2 g(8%)
- Sodium 380 mg(16%)
- Calories 170
Preparation Simmer stock and rice in a heavy medium saucepan, covered, until rice is very tender, about 30 minutes. Purée mixture in a blender (use caution when blending hot liquids). Whisk eggs together in a medium bowl. Gradually whisk in hot stock mixture. Return to saucepan and cook over medium heat, stirring constantly with a wooden spoon, until soup registers 170°F on an instant-read thermometer. Strain soup through a fine-mesh sieve into a metal bowl. Stir in lemon juice, then quick-chill in an ice bath, stirring occasionally, until cold. Stir in scallion, dill, and salt and pepper to taste. Cooks' NoteSoup can be made 2 days ahead and chilled.
Preparation Simmer stock and rice in a heavy medium saucepan, covered, until rice is very tender, about 30 minutes. Purée mixture in a blender (use caution when blending hot liquids). Whisk eggs together in a medium bowl. Gradually whisk in hot stock mixture. Return to saucepan and cook over medium heat, stirring constantly with a wooden spoon, until soup registers 170°F on an instant-read thermometer. Strain soup through a fine-mesh sieve into a metal bowl. Stir in lemon juice, then quick-chill in an ice bath, stirring occasionally, until cold. Stir in scallion, dill, and salt and pepper to taste. Cooks' NoteSoup can be made 2 days ahead and chilled.
