Ginger & Turmeric Avgolemono
Posted: | Categories: Recipes | Tags:soup winter
Ginger & Turmeric Avgolemono
Melissa Ben-Ishay
Savory Recipes
During soup season, I love the variety of flavors you can play with: lasagna,creamy tomato,chicken and coconut. All are cozy and delicious! This soup, inspired by Greek avgolemono, is rich and creamy without requiring any dairy—all it takes is a few eggs and a lot of patience while whisking. If you only have two hands and find it tricky to whisk fast enough to keep the eggs uncooked, place a tea towel under your bowl to stabilize it.
Ingredients
- 4 boneless chicken thighs (about 1 1/2 lbs.)
- 1 teaspoon salt, divided
- 2 yellow onions, trimmed and peeled
- 3 celery stalks, trimmed
- 3 medium carrots, trimmed and peeled
- 6-8 garlic cloves, roughly chopped
- 8 cups vegetable broth
- 1/2 cup white rice
- 3/4 tablespoon grated ginger
- 2 teaspoons turmeric
- 2 eggs
- Juice of 1 lemon
- Black pepper
- Scallions, to garnish
Directions
Heat a large stock pot over medium heat. While it heats up, pat dry the chicken with paper towels and season with 1/2 teaspoon salt. Add the chicken to the pot, skin down, to sear.
- After about 3 minutes, flip the chicken so it cooks on the other side.
- While the chicken cooks, roughly chop the onion, celery, and carrots.
- Remove the chicken from the pot and add the veggies, stirring to scrape up the brown bits at the bottom of the pot.
- Once the onions become translucent, stir in the garlic and season with 1/2 teaspoon salt and a few turns of black pepper.
- Cook the garlic for a few minutes, until aromatic. Pour in the vegetable broth, then return the chicken to the pot. Cover and bring to a boil.
- Lower the heat to a simmer and cook for 45 minutes to let the flavors come together. Stir in the rice, ginger, and turmeric, and remove the chicken from the pot.
- Shred the chicken and return it to the soup.
- In a medium bowl, whisk together the egg and lemon juice.
- Slowly—SLOWLY—whisk in 2 cups of broth from the soup to temper the egg mixture. This way, when you return it to the pot, it won't immediately scramble.
- Add the egg mixture to the soup slowly (about 1/2 cup at a time), stirring as you go.
- Remove the soup from heat and garnish with scallions. Serve immediately.
