Chilled and Dilled Avgolemono Soup
A refreshing Greek-inspired soup featuring a creamy blend of chicken stock, rice, and eggs, brightened with fresh lemon juice and aromatic dill. This chilled version of the classic avgolemono is perfect for warm weather.
Ingredients
- •4 cups chicken stock, or 3 cups reduced-sodium chicken broth plus 1 cup water
- •¼ cup medium-or long-grain white rice
- •2 whole large eggs
- •3 tablespoons fresh lemon juice
- •1 whole scallion green, thinly sliced
- •2 tablespoons chopped dill
Cooking Instructions
- 1.
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.
40 min
- 2.
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.
20 min
