I have been craving this since the 80’s when I used to live near the Danforth in Toronto. This has to be made with home-made chicken stock. The recipe ratios are based on the amount of stock I had on hand. The carrot is not necessarily traditional, but I added a small amount for colour. It turned out very well. I may consider upping the rice or adding 1 more egg next time so it would be a bit more creamy. Mind you the leftovers were perfect.
INGREDIENTS
- 6 to 6½ cups chicken broth
- ¾ cup risotto rice
- 1 very small carrot, diced very fine, about 2 tablespoons
- 3/4 cup finely diced or shredded cooked chicken
- 2 large eggs
- Just under ½ cup fresh lemon juice (about 2 large lemons)
- Salt, to taste
- Freshly ground black pepper, to taste
- small amount of dill and lemon zest for garnish
DIRECTIONS
- Bring the chicken broth to a gentle boil in a medium pot. Add the rice and carrot, reduce to a steady simmer, and cook uncovered until the rice is very tender and the soup has thickened, about 25 minutes. Stir occasionally.
- Zest lemon (you only need a little) and juice two lemons.
- Just before ready to serve: Prepare the avgolemono mixture. Separate egg whites from yolk.
In a medium bowl, whisk egg whites to soft peaks. Add yolks and whisk so still frothy. Slowly whisk in most of the lemon juice. I kept back about 3 tablespoons to add later when seasoning. - Temper the eggs. Reduce heat under pot to low. Ladle 1/2 cup of the hot broth into the egg-lemon mixture very slowly, whisking constantly. This step is crucial to prevent curdling. Repeat until you’ve added about 2 cups of broth.
- Slowly pour the tempered egg-lemon mixture back into the soup, stirring gently. The soup will thicken and become creamy within a minute or two. Do not let the soup boil after adding the eggs.
- Season with salt and more lemon juice to taste.
- Serve, topping bowls with a little lemon zest and dill.