2 minute read
Avgolemono Greek Chicken Soup
Ingredients 4 cups homemade chicken stock or broth Salt and pepper 3 ½ cups cooked white rice 2 large egg yolks ¼ cup fresh lemon juice + extra for serving 1 rotisserie chicken, shredded ¼ cup fresh dill Lemon slice for garnish Directions 01 In a blender, transfer about ½ cup of cold stock. Warm your remaining stock and season with salt and pepper in a large pot. 02 2. In the blender, add 3/4 cup cold rice, egg yolks, and lemon juice, and blend until everything is well-combined and your rice is blended into a paste. Set mixture aside in a bowl. 03 3. Gradually add a ladle of hot stock to your blended mixture and whisk vigorously for 90 seconds to temper the eggs. Do this four times before adding your tempered egg mixture into the stockpot and your chicken and remaining rice. 04 4. Let the mixture simmer for 15-20 minutes, and season to taste with lemon juice, salt, and pepper. The final result should resemble a soft rice porridge. Garnish with dill and a lemon slice, and serve hot.
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by Melia Stackis and Carlos Jimenez
Ingredients 750 grams mushrooms, sliced (we used both Baby Bella’s and white button) 6 green onions, sliced 2 stalks of lemongrass, sliced 4 cloves garlic, three finely chopped and one sliced 1 in. knob ginger, finely chopped 1 medium potato, diced 3 cups broth (chicken or vegetable) 1 14-oz can coconut milk ¼ tsp dried thyme 1 tsp chili flakes Salt Pepper Olive oil
Directions 01 In a large pot, heat a tablespoon of olive oil over medium heat. Add the whites of the green onions and cook for 4 minutes or until softened. 02 Add 400 grams of the mushrooms to the pot and a pinch of salt, and turn the heat to medium-high.
Sautee for 10 minutes or until mushrooms are golden brown and start to carmelize, occasionally stirring to prevent it from sticking to the pot. 03 Add the ginger, chopped garlic, dried thyme, and lemongrass to the pot. Sautee for 2 minutes or until fragrant while continuously stirring. 04 Pour a little bit of stock into the pot and deglaze while scraping the bottom of the pot. Once deglazed, pour the rest of the stock into the pot and the coconut milk and potato. Bring the mixture to a boil. 05 Once boiling, reduce the heat to medium-low and allow it to simmer for 15 minutes, or until the potatoes are tender. 06 Using a blender/immersion blender, blend the soup until smooth and creamy or until it reaches its desired consistency. Season to taste with salt and pepper. Set aside. 07 Start making the garnish. In a medium pan, add olive oil and turn to medium-high heat. Add the rest of the mushrooms and a pinch of salt, and saute for 6-10 minutes or until golden brown and crisp. Set aside. 08 Add a few tablespoons of olive oil to a small saucepan, and turn the heat to medium. Add the greens of the green onion, sliced garlic, and chili flakes, and still until well-combined. Fry for 5 minutes, taking care not to brown the garlic. Set aside. 09 Serve the mushroom soup alongside the garnish.
