LAST EDITED ON 11-14-10 AT 00:31 AM (EST)OMG, this was delicious. Avgolemono soup has always been a restaurant treat for me, and this came out restaurant quality, even better than some I have been served. Five stars! Absolutely yummy.
I doubled the recipe cause leftovers are a way of life around here. For broth I used Better than Bouillon, which I recently started using and really like. I used rice and added a diced chicken breast and about 1/2 cup each of finely diced celery, carrots and onion. (ETA: These amounts are doubled.) I didnt have any lemons on hand, so I had to use bottled lemon juice, but I also tossed in some minced preserved lemons. (A recent experiment that I am very pleased with: http://www.epicurious.com/recipes/food/views/Moroccan-Style-Preserved-Lemons-238422 ).
I did the add-the-broth-to-the-egg bit with my right hand stirring and my left hand pouring. Thats opposite from the way the man hands in the picture are doing it. I used a measuring cup with about a 2-3 handle that was easier to maneuver than a ladle with a longer handle. It worked perfectly and I didnt notice any lumps or bits of white.
I was concerned that DH wouldnt like the soup, as he has said so when I have ordered it in restaurants. He also much prefers thicker soups, so while it seemed fine to me, I added a bit of corn starch to thicken it up. He loved it and doesnt recall ever saying he didnt. I think maybe he had never tried it. Anyhow, this was a definite winner here. Thank you so much, CT.
Bouquet by c2p