Chilled and Dilled Avgolemono Soup

Ingredients for Chilled and Dilled Avgolemono Soup

• 950ml chicken stock, or 725ml reduced-sodium chicken broth plus 240ml water

• 60ml medium-or long-grain white rice

• 2 large eggs

• 3 tablespoons fresh lemon juice

• 1 spring onion green, thinly sliced

• 2 tablespoons chopped dill

How to make Chilled and Dilled Avgolemono Soup

Simmer stock and rice in a heavy medium saucepan, covered, until rice is very tender, about 30 minutes. Purée mixture in a blender (use caution when blending hot liquids). Whisk eggs together in a medium bowl. Gradually whisk in hot stock mixture. Return to saucepan and cook over medium heat, stirring constantly with a wooden spoon, until soup registers 77°C on an instant-read thermometer.

Strain soup through a fine-mesh sieve into a metal bowl. Stir in lemon juice, then quick-chill in an ice bath, stirring occasionally, until cold. Stir in spring onion, dill, and salt and pepper to taste.

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While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.