Side Pannel
Avgolemono Soup
Avgolemono Soup
- Recipe Submitted by maryjosh on 11/07/2017
Ingredients List
- 1.5 kg whole chicken, stuffed with a whole lemon and 3 garlic cloves
- 1 medium brown onion, peeled, quartered
- 1 clove of garlic, peeled
- 50 g celery, roughly chopped
- 50 g carrot, roughly chopped
- 30 g butter or oil of choice (you can reduce this for low cal, or bump up for LCHF)
- 1200 g water
- 1 tbsp salt
- ¼ tsp cracked black pepper
- 1 dried bay leaf
- 4 egg yolk, room temperature
- 50 g fresh lemon juice (about 1 large lemon)
- Parsley for garnish
Directions
Add onion, garlic, celery and carrot to mixer bowl, chop for 3 sec/speed 9/MC on.
Add butter and sauté for 5 min/100 degrees/speed 1/MC off.
Add water, salt, pepper and bay leaf to mixer bowl, put chicken into steaming tray and steam for 60 min/steaming temperature/speed 2.
Top up with water and steam for a further 20 min/steaming temperature/speed 2.
Remove chicken from steaming tray and when cooled enough to handle, roughly remove the meat. Keep warm, covered, in a thermal pot.
With a fork, whisk together lemon juice and egg yolk in a measuring jug. Take 1 cup of stock from the mixer bowl and slowly whisk it into the lemon juice and yolk mixture with a fork.
Blend stock for 20 sec/speed 9/MC on increasing speed gradually.
Set timer for 1 min/speed 3, and slowly drizzle in egg and lemon juice mixture.
Pour soup over chicken and serve with fresh chopped parsley.
Add butter and sauté for 5 min/100 degrees/speed 1/MC off.
Add water, salt, pepper and bay leaf to mixer bowl, put chicken into steaming tray and steam for 60 min/steaming temperature/speed 2.
Top up with water and steam for a further 20 min/steaming temperature/speed 2.
Remove chicken from steaming tray and when cooled enough to handle, roughly remove the meat. Keep warm, covered, in a thermal pot.
With a fork, whisk together lemon juice and egg yolk in a measuring jug. Take 1 cup of stock from the mixer bowl and slowly whisk it into the lemon juice and yolk mixture with a fork.
Blend stock for 20 sec/speed 9/MC on increasing speed gradually.
Set timer for 1 min/speed 3, and slowly drizzle in egg and lemon juice mixture.
Pour soup over chicken and serve with fresh chopped parsley.
Tweet

Recipes by Course
Recipes by Main Ingredient
Recipes by Cuisine
Recipes by Preparation
Recipes by Occasion
Recipes by Dietary
