It’s FINALLY Soup Season: How to make Avgolelmono #soup #souprecipe #soupseason #greekfood #cooking

As a chef, there’s always one dish that your family forces you to make for them every time you visit. And for my family, it is avo. The absolute choke hole that this Greek lemon and rice soup has over my family should be studied. I knew I had to add this to my chef quality soup series because whenever I make this for someone, they say, “This is the best soup I’ve ever had.” And I know you can achieve this too at home. You start by sautéing onions, carrots, and celery, and salt as you go. Stir in some minced garlic. And then add chicken stock. I add herbs like bay leaves and thyme and then season with the stock with salt to taste and then stir the chicken and then jasmine rice in. You simmer on low until the chicken and rice are cooked and then shred the chicken and add that back to the pot. Now, what makes the soup so unique is you thicken the soup with eggs. I mix the eggs with some lemon for the flavor and then we’re going to temper the eggs to thicken the soup. Tempering just means that you’re slowly bringing the eggs up to temperature without scrambling them. You do this by whisking in a ladle at a time very slowly until it reaches the temperature about 155. Then just add it back to the pot for thick creamy ago lemono.