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Avgolemono Soup with Rice or Quinoa
From Dorothy McNett's recipes at www.dorothymcnett.com. Make your own chicken broth, or purchase good quality all natural ready made. If you have some rice or quinoa already cooked, simply add it to the hot broth and proceed. I like to heat the broth with the quinoa in a glass batter bowl on high for about 10 minutes, or until nearly boiling. Then proceed as directed for mixing in the eggs.
6 cups chicken broth
1/3 cup short grain rice, or small noodles or other grain
1/2 - 1 teaspoon sea salt, depends on the chicken broth
1/4 teaspoon freshly ground white pepper
4 eggs
zest and juice of one lemon (3-4 tablespoons lemon juice)
In heavy bottomed stock pot or saucepan heat broth to nearly boiling, adding then the rice, salt and pepper. Cover and simmer on medium low heat for about 2o minutes, or until rice or noodles are tender. In batter bowl, whisk the eggs well. Whisk in the lemon zest and juice. Using a ladle, slowly add a little of the hot broth to the egg mixture, whisking very well, to warm it. Repeat with more hot broth, whisking it in very well. Then add the warmed egg mixture to the remaining soup in the saucepan, whisking well. Cook but not let it boil for several minutes to cook the egg. Taste and adjust seasonings, if needed. Serve.
Recipe created 2011-05-24.
