For Thicker, Richer Soups Using Boiled Rice
Welcome back to Sunday Sus maintenance! I may have been a little excited by the change of seasons over the past few weeks, but now we’re back to 80-degree days again. A runny nose or fall flu doesn’t know the difference between hot and cold, so they have no problem if they show up and ruin your weekend apple picking trip. Luckily, there is some delicious chicken soup to save the day. And not just soup! Soup soup, a simple soup that goes to all the right places. No chicken noodles, no wontons, not even French onions! Honey, meet Avgolemono.
For the uninitiated, this is chicken-rice soup with a hint of lemon and dill. For those in the know, this is good news. This is something that I was not allowed to do during my stay in a Greek restaurant because it is something that only a mother’s touch can really do. I am, however, one persistent mother and I need to learn, although I admit it is a little difficult. First, tempering eggs is a pain in the ass. I just want soup! I want this rich, sunshine-filled broth with no whipping or potential curdling. But how can you achieve the same thickness without practice and patience? One word, two syllables: Blender.
Traditional jar blenders or hand blenders will do . You don’t need to refinance your home so you can get one that’s capable of making soup using only the POWER OF YOUR OWN BLADES. Find something with good reviews and an even better guarantee.
Instead of slowly hammering the hot broth into the eggs, I’ll put the party in a jar. By mixing thick, thick egg yolks and hot starchy rice with broth, you have a reliable puree that will dramatically improve your soup game.
Avgolemono (Greek egg and lemon) soup
- 4 cups chicken stock or broth
- 2 cups cooked white rice (nothing aromatic – exclude jasmine and basmati)
- 2 large egg yolks
- ¼ cups plus 2 tablespoons fresh lemon juice
- 1 lb. cooked skinless, boneless chicken breast, minced
- ¼ cup fresh dill, chopped
- Salt and pepper
Yeah. That’s all. Soup, on top of everything else we eat, has become overly overwhelming and complex over the years, and I’m a big fan of the KISS principle in cooking. I want to taste my food, not “order” a “metaphor” for “baleen whales.” Start by bringing the stock to a simmer in a large saucepan. For broth, I usually make half “full” sodium and half “low” when I use boxed broths in these recipes. Since there are so few ingredients, they can easily overpower each other. And this is from someone who loves salt. Once heated, transfer 1 cup of warmed stock to a blender. Add ½ cup rice, 2 egg yolks and lemon juice for a nice smooth puree.
Add the puree back to the pot along with the chicken and leftover rice. Simmer about 10 minutes or until thickened. Add the dill and you’re done. And if you think to yourself, “I wonder if this works with other soups,” it really does. And not only with rice – everyone’s favorite instant potatoes are great for this result. However, to avoid eating a cup of clam mashed potato soup, keep the amount of cereal no more than 1 cup per 4 cups of soup, adding no more than a tablespoon at a time and stirring until completely dissolved. Now, for those who prefer broth, know that washing the long grain white rice will remove quite a bit of the starch. Short to medium grain rice will make a thicker, almost porridge-like stew, so stick with Jane’s simple dish.
For such a simple dish, the complexity of such common tastes is amazing. The slightest change – a pinch of nutmeg or a pinch of soy sauce – will change the entire experience for everyone. And here, simple tasty meals are the best way to support yourself.