Avgolemono: Chicken Soup with Egg-Lemon Sauce {50 Women In Food: #48 Cat Cora}

On May 18, 2012

Mary of One Perfect Bite and some other women food bloggers (including myself) are blogging our way through the 50 Women Game Changers In Food published by Gourmet in May ’11. Some of the women on the list you will know, others you may not, but either way, this will be a great 50 week journey to learn more about these women that inspire the way we think about food today.

Please visit Mary at One Perfect Bite, Val at More Than Burnt Toast, Taryn at Have Kitchen Will Feed, Heather at Girlichef, Jeanette at Jeanette’s Healthy Living, Sue at The View From Great Island, Barbara at Moveable Feasts, Mireya at My Healthy Eating Habits, Veronica at My Catholic Kitchen, Claudia at Journey of an Italian Cook, Alyce at More Time at the Table, Kathy at Bakeaway with Me, Martha at Simple Nourished Living, Jill at Saucy Cooks, Amrita at Beetle’s Kitchen Escapades and Sarah at Everything in the Kitchen Sink for their tributes to these 50 women.

Avgolemono

One look at her website, and you can tell that Cat Cora has got a lot going on. She is the first and only female iron chef on Food Network’s Iron Chef America, the author of 3 popular books: Cat Cora’s Classics with a Twist,  Cooking From the Hip, and Cat Cora’s Kitchen. She’s got a line of products like olive oils (which I use and love), tapenades and wines, cookware and knives and she is also a restauranteur. As if that weren’t enough, she also has a blog that is updated a few times a month. Since Cat is a Greek American, I decided to try my hand at a Greek dish, Avgolemono (Chicken Soup with Egg-Lemon Sauce).

 Mis en Place

Avgolemono

You all know I love soups, and although many parts of the country are getting out of the “heavy soup” season, the lemon juice in this lightens it up. Though I will say that I made this a little earlier in the evening before my husband got home and it sat a little bit and I had to reheat it. It got thicker on the reheat, so if you ate it right away, it will be a little thinner than my pictures show. This was refreshing and so simple to make. Very little out of pantry ingredients, so that makes it a winner.

Avgolemono

Now that I am thinking about it, I can’t believe I haven’t made this again since (it’s been about a month), because I really did enjoy this one.

2012-05-17

Kitchen Notes:

  • Although the original recipe contains carrots, I left them out (simply because I didn’t have any) – although they would be a nice addition.
  • Make sure to beat the egg mixture with the hot soup and temper the eggs so that they don’t scramble.
  • I actually like the idea of leeks in my soup, so after straining the broth, I added the leeks back in.
  • The soup will thicken if you let it sit and reheat it so if you want a thinner soup than pictured, serve right away.

Print
Avgolemono: Chicken Soup with Egg-Lemon Sauce

Rating: 51

Prep Time: 25 minutes

Cook Time: 1 hour, 20 minutes

Total Time: 3 hours, 45 minutes

Serving Size: 8 servings

Ingredients

  • 1 (3 pound) free range chicken, or parts like legs, breasts and thighs
  • 12 cups cold water
  • 3 tablespoons kosher salt
  • 1 leek, cleaned and quartered
  • 1 carrot, peeled and quartered
  • 2 bay leaves
  • 3 tablespoons extra-virgin olive oil
  • 2 cups finely diced onion (about 1 medium onion)
  • 2/3 cup arborio rice
  • 1/2 cup fresh lemon juice
  • 2 large eggs
  • 1 teaspoon freshly ground pepper

Directions

  1. In a 6 to 8-quart stockpot, combine the chicken, water, and 2 tablespoons salt. Bring to a boil over medium-high heat; immediately reduce the heat to a very low simmer, and skim the foam from the surface. Add the leek, carrot, and bay leaves and continue to simmer with the chicken until the chicken is thoroughly cooked, about 45 minutes to 1 hour.
  2. Meanwhile, heat the oil in a large skillet over medium-high heat. Add the onion and cook, stirring, until translucent, about 6 minutes. Remove from the heat and set aside.
  3. Remove chicken from the broth, and allow meat to cool. Strain the broth to remove the vegetables and bay leaves and skim the fat.
  4. When the chicken is cool enough to handle, pull the meat from the bones and discard the skin. Dice the meat into large cubes; refrigerate until ready to use.
  5. Return the broth to high heat, add the rice and onion and bring to a boil. Reduce the heat and simmer until the rice is almost cooked through, about 20 minutes. Add the chicken and reduce the broth to a low simmer.
  6. In a medium sized bowl, beat the lemon juice, eggs, and pepper. Ladle 2 cups of hot broth into a measuring cup with a pourable spout. While whisking, slowly pour the 2 cups of broth into the egg mixture. Pour the egg mixture back into the pot with the remaining 1 tablespoon of salt. Stir well to blend. Divide among bowls and serve immediately.

Notes

Although the original recipe contains carrots, I left them out (simply because I didn't have any) - although they would be a nice addition.

Make sure to beat the egg mixture with the hot soup and temper the eggs so that they don't scramble.

I actually like the idea of leeks in my soup, so after straining the broth, I added the leeks back in.

The soup will thicken if you let it sit and reheat it so if you want a thinner soup than pictured, serve right away.

http://mangoesandchutney.com/50-women-in-food/avgolemono-chicken-soup-with-egg-lemon-sauce/

Cat Cora

In the Spotlight: Cat Cora

Born a Greek-American professional chef best known for her featured role as an “Iron Chef” on the Food Network television show Iron Chef America and as co-host of Around the World in 80 Plates on Bravo.

Category :
50 Women In Food, Dinner, Soup
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Mary of One Perfect Bite and some other women food bloggers (including myself) are blogging our way through the 50 ...