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Rice and Celery Avgolemono Soup

Leek, Rice and Celery Avgolemono Soup

This is one comforting winter and Autumn soup. It is so easy to prepare it and the flavors are so velvety and smooth thanks to the avgolemono (egg and lemon) sauce.
Leek and celery are two vegetables that always taste so good when cooked together and together with the lemon and rice their aroma and flavor becomes stronger.
It is one vegetable soup that my family really appreciates every time I prepare it.

INGREDIENTS:

For the soup:

2 good sized leeks (discard the dark green parts). Cut the white part in big chunks.

1 kg celery (root and leaves) roughly chopped

1/2 can, 200gr. con-case tomatoes, quickly blended in the food processor

1/2 cup (40 gr.) Carolina rice, washed

5 tablespoons olive oil

salt and pepper to taste

Avgolemono sauce:

1 egg

juice of 1 lemon

Place the celery  in a boiling water and cook for 3 minutes. Throw out the water, wash it well with cold running water and keep it on the side.
Fry the leeks in a big pan with heavy bottom (do not add the oil now) until they let out all of their juices. Add olive oil, the celery the tomatoes and pour enough water to cover the vegetables. Cover and simmer for 15 minutes.
Uncover and add rice on top of the vegetables, without stirring. Cover the pot and continue simmering for another 10 minutes.
Now add salt, pepper stir well and add more water if needed. You have to have enough water in the pan because theavgolemono sauce is going to make the soup thicker.

Use a fork to beat the egg, add lemon juice and beat again. Now take a ladle take some of the broth from the pot and pour it slowly in the bowl with the egg. Stir well, then add another ladle, and continue adding another 5 to 6 ladles or untilthe egg has the same temperature with the the soup.
Now add the egg and lemon sauce to the pot with soup. Lift the pan from its handles and turn it right and left, until the sauce is evenly distributed in the pan.
Place the soup on the heat and cook for one minute. This will stop the egg from curdling in case you warm up the soup the next day.

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