Tomato Avgolemono Soup
(from SallyV’s recipe box)
This soup is based on the Greek lemon and egg soup with the added tomatoes.
I haven’t tried this yet, but since I usually add a little lemon to my tomato soup, this sounds like a sure thing.
Source: Serious Eats
Prep time: 25 minutes
Cook time: 75 minutes
Serves 6 people
Categories: Soup
Ingredients
- 4 T. olive oil
- 6 scallions, finely chopped
- 2 ribs celery, finely chopped
- 4 C. vegetable stock
- 1 C. water
- 1 28 oz. can diced tomatoes with juices
- Salt & pepper
- 1/2 C. dry white wine
- 1/2 t. cinnamon
- 2 bay leaves
- 1/2 C. basmati rice
- 1/2 C. chopped parsley
- 2 egg yolks
- 2 1/2 T. fresh lemon juice
Directions
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In a large soup pot, heat oil over medium high heat. Add scallions and celery; sauté until soft. Add vegetable stock, water, tomatoes and salt & pepper to pot, stirring to combine. Bring to a boil. Add wine, cinnamon, and bay leaves. Reduce heat, cover pot, and simmer for 45 minutes.
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Add rice and parsley to pot. Cook until rice is soft, about 20 minutes. Remove bay leaves from soup and discard. Season soup with salt and pepper.
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In a medium bowl, whisk egg yolks until light and frothy. Whisk in lemon juice. Pour one ladleful of hot soup into the egg mixture, stirring constantly. Add a second ladleful of soup, continuing to whisk vigorously. Pour egg mixture into soup pot and stir to combine.