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Friday, March 10, 2017

Chicken Soup With Leeks and Lemon







Martha Rose Shulman  
  Time 1 hour 10 minutes 
 Yield Serves six

This is inspired by both the classic Greek soup avgolemono and Scottish cockaleekee. Start with a flavorful chicken or turkey broth, simmer leeks and rice or bulgur in the soup until tender, then enrich with eggs and lemon. The trick here is to begin with a flavorful stock and not to allow the eggs to curdle when you combine the soup and the avgolemono sauce. You can make a vegetarian version of this using a garlic broth or by making a robust vegetable stock using the dark leafy parts of the leeks.

Featured in: Leeks In White Wine. 

Ingredients
2 quarts chicken or turkey stock, preferably homemade
1 pound leeks, white and light green parts only, cleaned and sliced thin
2/3 cup rice or coarse bulgur (to taste)
4 large eggs, at room temperature
 Fresh juice of 2 lemons, strained, or about 6 to 8 tablespoons, to taste
 Salt to taste
 Freshly ground pepper
 Chopped fresh parsley or dill for garnish

Preparation
1. Combine the stock and leeks, bring to a boil, reduce the heat and simmer 20 minutes. Add the rice or bulgur, and continue to simmer until the grain is cooked through, 15 to 30 minutes. Taste and adjust salt.
2. Beat together the eggs and lemon juice until frothy in a medium bowl.
3. Just before serving, making sure that the broth isn’t boiling, gradually add 2 cups to the egg and lemon mixture while beating vigorously with a whisk to prevent the eggs from curdling. Turn off the heat under the soup, pour the egg-lemon mixture into the soup, stir well and serve, adding a bit of pepper to each bowl and garnishing with chopped fresh parsley or dill.
Advance preparation: You can make this soup through Step 1 several hours before serving, but the grain will continue to absorb liquid; if you do make it ahead, use 1/2 cup instead of 2/3 cup.

Nutritional information per serving
193 calories; 1 gram saturated fat; 1 gram polyunsaturated fat; 1 gram monounsaturated fat; 124 milligrams cholesterol; 31 grams carbohydrates; 2 grams dietary fiber; 110 milligrams sodium (does not include salt to taste); 10 grams protein

http://cooking.nytimes.com/recipes/1013607-chicken-soup-with-leeks-and-lemon


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