You guys? I've done it. I have finally done it.
If you've been reading for any period of time, you know what usually happens when I use lemons in a recipe. They ruin my life. Almost always.
But not this time. This recipe from Sam the Cooking Guy: Awesome Recipes & Kitchen Shortcuts had just the right amount of lemon to make it taste fresh and vaguely citrus-y, but without making me want to cry from the strength of the lemons. You'll want to use small lemons for this one, but it all worked out this time. I was shocked.
It wasn't quite as soupy as I expected (and since the cookbook doesn't have pictures of this one, I'm not sure what it was supposed to look like), so if you want your soup more the consistency of soup, add another half a cup to cup of chicken broth. If you're OK with a more porridgey feel to it, leave it as-is.
I know a lot of the U.S. is battling the winter weather right now, so this would be a good recipe if you're having a "need some soup" kind of evening.
Greek Avgolemono Soup
From Sam the Cooking Guy: Awesome Recipes & Kitchen Shortcuts
4 cups chicken broth
1/2 cup rice
Pinch of kosher salt
2 eggs, beaten
Juice from 2 small lemons
Either chopped parsley or oregano for garnish
In a medium pot, bring the broth to a boil. Add the rice and salt, and turn the heat down to low, so the mixture simmers. Stir often so the rice doesn't stick to the pot, and cook for about 15 minutes.
In a separate bowl, beat the eggs and mix in the lemon juice.
Take a cup of the hot broth and slowly mix into the egg mixture, to get the eggs to temperature without cooking them completely. When it's all mixed together, add the egg into the pot with the rest of the broth. Simmer until the soup thickens and is heated through. Sprinkle the parsley or oregano on top and serve immediately.
Rejoice in the completion of a successful recipe that includes lemons!