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Add a photoRaciónes: 6
Ingredientes
- 6 c. chicken stock
- 1 whl chicken breast boned, skinned, and halved Grated zest of 1 lemon
- 2/3 c. long grain rice
- 1/4 c. lemon juice
- 3 x egg yolks
- 1 Tbsp. minced fresh mint (or possibly 1 tspn dry mint)
- 1 tsp oregano rubbed into soup between your palms
- 1 Tbsp. minced parsley
- 1 tsp freshly-grated black pepper Whipped yogurt for garnish
Direcciones
- In a large saucepan, bring the stock to a boil, reduce heat, add in the chicken breast with half the lemon zest. Cover and simmer for 15 min. Remove the chicken, let cold, then slice finely.
- Bring the stock to a boil again, add in the rice, and reduce heat to simmer. Cook for 20 min. Return the chicken to the soup and let simmer while preparing the avgolemono sauce.
- In a small bowl, whisk the lemon juice, remaining zest, and egg yolks in a small bowl. Stir into the simmering soup till it clouds and thickens a bit. Stir in the mint, oregano, parsley, and pepper. Season to taste, then ladle into bowls and top with a little whipped lowfat yoghurt. Serve immediately.
- Serve warm to 6 to 8 people.
- Comments: It's a wonderful and aromatic first course - distinctively Greek.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 291g | |
| Recipe makes 6 servings | |
| Calories 135 | |
| Calories from Fat 23 | 17% |
| Total Fat 2.54g | 3% |
| Saturated Fat 0.73g | 3% |
| Trans Fat 0.03g | |
| Cholesterol 15mg | 5% |
| Sodium 390mg | 16% |
| Potassium 284mg | 8% |
| Total Carbs 18.44g | 5% |
| Dietary Fiber 1.4g | 5% |
| Sugars 0.28g | 0% |
| Protein 8.76g | 14% |
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