Avgolemono (Jack Monroe)

Name: Avgolemono (Jack Monroe)
Cuisine: Greek, European, Mediterranean
Ingredients: 600ml vegetable or chicken stock; 100g rice; 2 eggs; 2 tablespoons bottled lemon juice

5 steps

Note: You can use the zest and juice of 1 lemon, or 2 tablespoons bottled lemon juice Tip: If you have a roast chicken carcass, this is an ideal place to use up all those 'bits' of chicken. Add the carcass to the pan with the stock and remove it before you add the eggs, picking all the shreds of chicken off with your hands and adding them back to the soup.

Updated at: Thu, 17 Aug 2023 02:51:51 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories263.7 kcal (13%)

Total Fat4.8 g (7%)

Carbs44.1 g (17%)

Sugars2.3 g (3%)

Protein9.9 g (20%)

Sodium946.9 mg (47%)

Fiber0.7 g (2%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

600mlvegetable stock

or chicken

100grice

2eggs

2 tablespoonslemon juice

bottled

Instructions

Step 1

Bring the stock to the boil in a medium-sized saucepan, then add the rice and reduce to a simmer for 15 minutes.

Step 2

Break the eggs into a small bowl, grate in the lemon zest, squeeze in the juice and beat well.

Step 3

Add a few tablespoons of the hot stock to the egg mixture, beating it in quickly and thoroughly. Repeat. This step is very important - if you simply tip the egg mixture into the stock, you will end up with a pan of chicken stock with some scrambled eggs floating on the top. I learned this the hard way!

Step 4

Once you have beaten in stock to the eggs two or three times, pour the egg mixture into the saucepan with the rice, and stir well to combine.

Step 5

Serve the soup with extra lemon juice squeezed over the top, to taste.