I’ve always been interested in Mediterranean soups that are really quite different from soups here, you know the ones that have a bit of a sour taste. I’ve found the recipes in my Greek and Turkish cookbooks at home but only ever tried them once or twice in people’s homes, never on my own.
These days I’m simply too busy to do much shopping or complicated meal-making so I was on the hunt for a simple, quick and comforting bowl of hot soup on one of our first chilly Fall days- Avoglemono, or a soup with egg, lemon and rice. It often has meat in it, but my version is meatless with Artisan Roasted Chicken Broth by Saffron Road. You could add chunks of chicken or beef if you like; alternatively you could make it vegetarian by using a vegetable broth (try Saffron Road’s Classic Culinary Vegetable Broth, which is also certified halal).
This soup is so simple that the only ‘complicated’ thing going on is whisking the egg and lemon juice together, adding the broth to the mix then adding it back into the soup to thicken. It’s also what give the soup that uniquely sour taste, in a good way.
I had the soup right away, which I loved. It also was even better when it had some time to thicken after the heat was turned off for a bit and/or then refrigerated.
Add some fresh or dried herbs on top then stir throughout when eating. It’s so good and I think it goes with just about any type of meal- fish, chicken or beef. Or, on its own- as with all great soups!
- 2 cups Artisan Roasted Chicken Broth by Saffron Road (halal-certified)
- 2 cups water
- 4 tablespoons arborio rice (or medium or long grain rice)
- 2 garlic cloves, minced (optional)
- 1/2 teaspoon Himalayan salt or sea salt
- 4 tablespoons fresh lemon juice
- 1 egg
- fresh or dried mint or parsley
- In a medium stock pot or Dutch oven, heat the broth and the water. Add the salt and bring the mixture to a boil. Quickly reduce the heat to medium. Add the rice, minced garlic and the salt and cook for 10 minutes.
- In a separate bowl, whisk the lemon juice and egg together. Once the rice has cooked, take one cup of the liquid from the pot and add to the egg/lemon juice mixture and whisk vigorously together. Add the entire mixture back to the cooking pot.
- Reduce heat to low and simmer for 3-5 minutes. Remove from heat and ladle soup into bowls or cups. Sprinkle each serving with fresh or dried herbs so guests can mix it in, as desired.