Avgolemono (Chicken Lemon-Egg Soup)

Method

1. 1

   Simmer the chicken with the onion, carrot, bay leaf and 1.8 litres of water, skimming at first, for 35 minutes.

2. 2

   Lift out the chicken and vegetables, discard the bay leaf, and shred the meat off the bones.

3. 3

   Add the rice to the broth and simmer until tender, about 12 minutes, then return the chicken and season.

4. 4

   Whisk the eggs until frothy, then whisk in the lemon juice.

   💡 The frothier the eggs, the silkier the finished soup.

5. 5

   Temper the mixture: whisk in hot broth one ladleful at a time until the bowl feels warm, then stir it back into the pot off the heat.

   💡 Never let the soup boil after the eggs go in, or it will curdle into ribbons.

6. 6

   Season with salt and pepper and serve straight away, with extra lemon on the table.