Avgolemono (Lemon Chicken Soup)

Avgolemono. It's about as tricky to make as it is to pronounce (auv-go-le-moe-no). But never mind the fact that my spell check wants to change it to "Acclaiming" or "Overwhelming", which it may seem to be; Avgolemono is absolutely worth the effort. This is one of those soups that, to me, just taste like home.

At this time of year when you have to get up ten minutes earlier just to scrape the frost off of your car windows, hot soup is often the saviour to the soul (hmm...that almost sounds like a book title...). Especially out here in the North Wet where your soggy clothes cling to your body, forcing the cold air to seep deep into your bones, a hot cup of soup can often turn a gray day into a cozy one.

This Mediterranean soup is both hearty and fresh. With a lemon kick, it will awaken your senses from their winter hibernation. It takes a few extra steps to make than most soups, but believe me when I say, you'll be happy that you did.

Avgolemono

Ingredients:
½ onion diced
1 carrot cut into chunks
1 lb chicken breast fillets
1/3 c long grain rice
3 eggs, separated
6 Tbls lemon juice
2 Tbls chopped parsley
2 Tbls ground sage
salt and pepper to taste

Saute onion and carrot in hot oil 5 min then set aside.

Bring 6 cups water and add rice and chicken.

When chicken is cooked, shred and return to stock.

Add onion and carrots to soup.

Simmer just below the boiling point.

Whisk egg whites until stiff peaks are formed.

Gently stir in yolks to the egg whites.

Slowly beat in lemon juice in the egg mixture.

Slowly stir in 1/3 c of the hot soup to the egg mixture and beat thoroughly.

Continue to add some hot soup until egg mixture is warmed and thin.

Then slowly drizzle the egg mixture into the rest of the soup. Be careful to keep the soup below the boiling point or the eggs will curdle.

Add parsley, sage, salt, and pepper. Adjust the lemon to taste, adding more if you want a stronger lemon flavor.

Set aside for 3-4 minutes for flavors to mingle. Serve hot.