Greek Chicken Soup with Lemon and Rice (Kotosoupa ...

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Right here is my Dad, George Psarias’ recipe for Greek hen soup that just about each Greek baby was given the minute they’d a sniffle!

Over to Papa G:

Greek hen soup with lemon and rice (kotosoupa augolemono) might be the preferred soup in Greece and is a set-piece on the Sunday desk within the winter months and the very first thing Greek dad and mom will give to their children on the first sniff of a chilly.

This scrumptious and comforting soup dates again to antiquity and is a favorite for Greek households.

The inventory is invariably constructed from hen however fish, veal, lamb or a number of bones will present the idea of this nourishing soup.

The eggs give a creamy white texture whereas the lemon juice provides to the tangy-ness with the rice making it extra substantial.

Though rice is the popular addition, variations on the fundamental technique may be made by substituting the rice with a bit flour, orzo (the Greek kritharaki), nice noodles, vermicelli, tapioca or any of the soup pastas.

Components:

• 2 natural or free-range fowl (fowl makes a extra flavoursome inventory) or hen, along with its giblets left complete.
• 2.5 litres water
• 2 shallot onions, unpeeled
• 2 white onions, unpeeled
• 2 celery sticks with their leaves
• 2 carrots
• 2 leeks
• 6 black peppercorns
• 2 bay leaves
• freshly floor sea salt
• 75 g Greek short-grain rice or risotto rice, rinsed and drained
• 3 medium natural or free-range eggs, separated
• sea salt and freshly floor pepper

To garnish:

• a small handful of finely chopped flat-leaf parsley

Technique:

Put the hen, breast down in to a big saucepan and canopy with chilly water. Add the greens, bay leaves, peppercorns and a pinch of salt. Cowl and convey slowly to the boil. Skim off the scum and froth that can rise because it cooks, till the water seems clear.

Simmer gently for 1- 1 1/4 hours till the hen is tender and falls off the bone. Elevate out the hen and take away the greens with a slotted spoon.

Reduce up the hen into parts and minimize up the greens. These may be eaten together with the soup or the hen may be minimize into smaller items with out the bone and pores and skin and served contained in the soup for a extra substantial meal.

The remainder of the hen could also be served right into a hen salad or made into hen pastries.

Pressure the broth, deliver it to the boil, add the rice to the broth which needs to be about 1.5 litres. Measure the inventory (it mustn’t exceed 1.5 litres: whether it is extra, return to the warmth and scale back). Cowl and cook dinner over a medium warmth, stirring often till the rice is tender (approx quarter-hour).

Whereas the soup is cooking, put together an egg and lemon sauce. First whisk the egg whites in a mixing bowl till stiff. Add the egg yolks whereas nonetheless whisking, then add the lemon juice very slowly and eventually 300 ml of the new broth a bit at a time, whisking all of the whereas.

Pour the sauce into the soup, stirring on a regular basis and return the saucepan to a really low warmth on to a bain-marie. Simmer for 1-2 minutes on a regular basis till the soup is scorching once more and thickens. Don’t let it boil in any other case the egg will curdle. Season with salt and pepper, sprinkle with the parsley and serve directly.

Be aware: Strictly talking the soup shout not be re-heated as soon as the egg and lemon sauce has been added but when you need to reheat it, accomplish that over a really low warmth, stirring on a regular basis and being cautious not the deliver tot he boil.

Dive in! Scrumptious!