Avgolemono Recipe
Ingredients
| Basmati rice | 2 Tablespoon | |
| Egg yolks | 6 | |
| Chicken stock | 1 Liter | |
| Double cream-2 tbsp- well beaten but not stiff | ||
| Salt | To Taste | |
| Lemon juice to taste | ||
| Pepper | 1 | |
| Tiny croutons | ||
| Goose fat | ||
Directions
GETTING READY
1. Cook the basmati rice according to the manufacturer’s instructions
2. Drain it and set aside to dry
3. Brush the croutons (for the garnish) with goose fat
4. Set the croutons in the oven to bake at 220-230° C / 425 - 450° F / Gas Mark 7-8 oven for 6 minutes.
MAKING
5. In a large dish, set out the egg yolks
6. Whisk them well till you have a creamy yellow mix
7. In a large casserole dish, tip in the chicken stock
8. Heat the stock gently till its mildy hot
9. Add the rice and the egg yolks to the stock in a steady thin stream
10. Stir carefully while adding the rice and the egg yolks
11. Regulate the heat of the dish so that the egg solidifies but does not scramble in the dish
12. Add the cream
13. Keep stirring over the heat till the eggs start to thicken and the cream starts to froth on top of the soup
FINALIZING
14. Adjust the seasoning of the sauce
SERVING
15. SERve in individual bowls
16. Garnish with freshly ground black pepper just before serving
TIP
The soup tends to curdle very fast and the heat has to be watched very carefully to prevent the eggs from scrambling
1. Cook the basmati rice according to the manufacturer’s instructions
2. Drain it and set aside to dry
3. Brush the croutons (for the garnish) with goose fat
4. Set the croutons in the oven to bake at 220-230° C / 425 - 450° F / Gas Mark 7-8 oven for 6 minutes.
MAKING
5. In a large dish, set out the egg yolks
6. Whisk them well till you have a creamy yellow mix
7. In a large casserole dish, tip in the chicken stock
8. Heat the stock gently till its mildy hot
9. Add the rice and the egg yolks to the stock in a steady thin stream
10. Stir carefully while adding the rice and the egg yolks
11. Regulate the heat of the dish so that the egg solidifies but does not scramble in the dish
12. Add the cream
13. Keep stirring over the heat till the eggs start to thicken and the cream starts to froth on top of the soup
FINALIZING
14. Adjust the seasoning of the sauce
SERVING
15. SERve in individual bowls
16. Garnish with freshly ground black pepper just before serving
TIP
The soup tends to curdle very fast and the heat has to be watched very carefully to prevent the eggs from scrambling
Chef
