Chervil Avgolemono
- Ready In:
- 16mins
- Ingredients:
- 7
- Serves:
-
4
ingredients
- 4 cups chicken broth (fresh, homemade if possible)
- 1⁄4 cup long grain white rice
- 2 tablespoons long grain white rice
- 3 large eggs
- 3 tablespoons lemon juice
- 1⁄4 cup fresh chervil, chopped
- salt (to taste-depending on broth)
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!