Chilled and Dilled Avgolemono Soup

From the kitchen of Carly

Creamy lemon soup with a silky egg base and tender rice. The dill and bright citrus hit first, followed by the comforting warmth of chicken stock. Chilled and refreshing, it's Greek comfort food that tastes lighter than it should.

Prep
n/a
Cook
n/a
Total
n/a
Servings
4
Difficulty
medium

Ingredients

4 servings

  • 14 cups chicken stock, or 3 cups reduced-sodium chicken broth plus 1 cup water
  • 11/4 cup medium-or long-grain white rice
  • 12 large eggs
  • 13 tablespoons fresh lemon juice
  • 11 scallion green, thinly sliced
  • 12 tablespoons chopped dill

Instructions

  1. Simmer stock and rice in a heavy medium saucepan, covered, until rice is very tender, about 30 minutes. Purée mixture in a blender (use caution when blending hot liquids). Whisk eggs together in a medium bowl. Gradually whisk in hot stock mixture. Return to saucepan and cook over medium heat, stirring constantly with a wooden spoon, until soup registers 170°F on an instant-read thermometer.

  2. Strain soup through a fine-mesh sieve into a metal bowl. Stir in lemon juice, then quick-chill in an ice bath, stirring occasionally, until cold. Stir in scallion, dill, and salt and pepper to taste.