I read lots of recipes and only a few had any vegetables in them, but I wanted to scale the rice back, so added them to my version for a sense of bounty.
Avgolemono Soup
1 tablespoon olive oil
1 stalk celery
1 carrot
1 bunch scallions
1 teaspoon chopped garlic
1 1/2 teaspoon salt
1/2 teaspoon pepper
8 cups chicken stock
6 boneless skinless chicken thighs
1/3 cup uncooked white rice
2 large bay leaves
3 lemons
3 eggs
Chop the vegetables. Add the olive oil to the Instant Pot and use the sauté function to begin cooking them. After about 4 minutes, add the garlic, salt, and pepper and cook for another minute.
Add the chicken stock and thighs, rice, and bay leaves. Set the Instant Pot to 12 minutes at high pressure.
While the chicken is cooking, juice the lemons and beat them into the eggs until frothy.
When complete, do a quick release, but be careful. That thick stock / rice may shoot up out of your release valve a little. Remove the bay leaves and discard. Remove the chicken thighs and set them aside to shred with two forks.
While the broth is still very hot, ladle about 1 1/2 cups into a measuring cup. Very slowly add it in small amounts to the egg and lemon mixture while mixing it continuously. This raises the temperature of the egg slowly enough that it will cook without forming any curds. It’s called tempering and apparently it’s a basic cooking skill that I had not acquired yet. Check!
Add the egg and lemon sauce to the pot, shred the chicken and return it to the pot as well.
Important: Once the egg is in the soup, don’t let it boil again, or your hard work tempering the egg will be for NOTHING.
1 comment:
So excited to try this yummy creation!!! Thanks!!!!
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