Chervil Avgolemono

"This is from the Splendid Table (NPR) from a chef named Jerry Traunfeld. I would make a soup like this with a few more ingredients... inspired by my time in Belgium eating Waterzoi. This one is so easy. I have changed only the wording of the directions. Since I grow chervil most years, it is ideal. Thank You Jerry and thank You Lynne Rossetto-Kasper."
 
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Ready In:
16mins
Ingredients:
7
Serves:
4
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ingredients

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directions

  • Cook both amounts of rice in the broth just until tender (10-12 minutes).
  • Whisk the eggs and lemon juice together and add some of the hot stock (3/4 C) slowly, while whisking.
  • Whisk this mixture back into rice and broth and stir constantly with a wooden spoon over LOW heat, just until it begins to thicken (only a minute, or so).
  • Remove from heat. Soup should be smooth and glossy. Add chervil, season and serve right away.
  • ***This soup mustn't simmer/boil or the eggs will scramble. If you must keep it warm for a while before serving-- use a double boiled method (like for melted chocolate).

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RECIPE SUBMITTED BY

So, a bit about me: I love to eat, love to cook and am married to a chef (lucky me). I have recently recovered from Thyroid issues and adult-onset food allergies. My husband and I welcomed our first child into this world in July. I had a hard pregnancy and spent most of it on bedrest. I gained 65 pounds. I've decided to chronicle my weight loss through recipezaar and also include some baby food recipes as I come up with them. My Favorite Cookbook: <li><a href="http://www.recipezaar.com/mycookbook/book/47660">Canning Recipes</a></li> This is from Sharon123--my first zaar aquaintance. I prepared serveral of her "jar" recipes as Christmas gifts and they were such a hit. This is the cookbook that sold me on this site! We even used Sharon123's Viennese Beet Preserves at our wedding reception!
 
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