Avgolemono Soup with Watercress

Votes: 1

Time: 45 min.
Complexity: easily
Servings: 6

The main ingredients of the Greek soup "Avgolemono" are eggs and lemon, which give the dish its name. The eggs enrich the chicken broth, making it thicker and more filling, while the lemon adds a refreshing flavor. All of this creates a beautiful backdrop for the zesty watercress, which is added at the very end to prevent the greens from overcooking and maintain their vibrant green color. If you have leftover boiled, baked, or fried chicken on hand, chop it up and add some to the soup along with the watercress.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

8 cups lightly salted chicken broth
3/4 cup medium grain rice
3 large eggs
3 lemons (remove the zest from 1 and squeeze the juice from 3: about 0.5 cup of juice)
2 bunches of watercress (about 340 g), tough stems trimmed, greens chopped

Ingredient Substitution Suggestions

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Recipes with similar ingredients: rice, watercress, eggs, lemon

Cooking the dish according to the recipe:

In a medium saucepan, bring the chicken broth to a boil over high heat. Add the rice, a pinch of salt to taste, and a pinch of black pepper.

Cover, reduce heat to medium-low and simmer until rice is tender, about 15 minutes.
When the rice is almost done, whisk the eggs in a bowl. Add the lemon juice.

Stirring constantly, slowly pour about 2 cups of hot broth into the eggs. Reduce the heat under the pan to low and stir the egg mixture into the pan.

Stir with a wooden spoon until the soup thickens slightly, about 2 minutes. Do not bring the soup to a boil.
Remove the soup from the heat and stir in the lemon zest and watercress; let steep until the greens are tender but still bright green, 1 to 2 minutes.
Ladle into six deep bowls and sprinkle each serving with a little black pepper.

Categories:

recipe / Spring dishes / Soups / Vegetable soups / Food Network - recipes / Greek cuisine

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