Keto Avgolemono (Without Rice)
This Greek chicken, lemon, and egg soup features a creamy broth without rice.
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Servings: 6 servings
Ingredients
- 3 chicken thighs organic, free-range
- 3 chicken drumsticks organic, free-range
- 1 liter water
- 1 red onion
- 1-2 stalks celery
- 3 leaves bay
- 1 liter broth
- 1 head garlic
- 4 eggs
- 1 lemon
- 200 ml cream dairy or plant-based
- chives fresh
- parsley fresh
- A pinch black pepper
- A pinch salt Celtic sea
Procédé
Broth
- Bring a pot of water to a boil. Remove the skin from the chicken.1 liter water
- Add the chicken, the onion and celery cut into large pieces, the bay leaves and the bouillon powder. Reduce the heat and simmer gently for just under an hour. An occasional small bubble is enough.3 chicken thighs, 3 chicken drumsticks, 1 red onion, 1-2 stalks celery, 3 leaves bay, 1 liter broth
Garlic
- Preheat the oven to 200 degrees.
- Cut the tops off all the cloves in a head of garlic. Leave the rest of the cloves intact and attached to the head. Remove the outer papery skins from the head. Leave the skins around the cloves. Drizzle a little mild olive oil over the top and wrap in aluminum foil.1 head garlic
- Place in the oven for about 40 minutes. Then leave to cool in the aluminum foil.
Soup Base
- Remove the chicken from the broth. Strain the rest. Return the celery to the broth. Discard the onion and bay leaves. Add the roasted garlic by simply squeezing out the whole head. Blend.
- Shred the chicken into small pieces. Set aside for now.
- Add the cream to the broth and return to low heat. The aim is simply to keep the soup warm, slightly above serving temperature. Do not bring it back to a boil. The eggs will be added shortly, and the soup must not be too hot at that point.200 ml cream
Eggs
- Separate the egg whites from the yolks. Add the lemon juice to the yolks and beat.4 eggs, 1 lemon
- Beat the egg whites. They do not need to be as stiff as for meringues; there is no need for them to form defined peaks. Once they form a firm but still soft foam and have roughly doubled/tripled in volume, they are ready.
- Add the yolks and lemon juice to the whites while whisking. Add a little hot broth. Whisk again. Repeat once or twice more. This allows the eggs to 'get used to' the temperature of the broth so they can be added to the pot without any problems.
- Then pour the egg mixture into the pot of broth and stir gently with a spoon.
- Add the chicken.
- Finish with the chives and parsley. Add a little salt and pepper if desired, though in my opinion, they are not necessarily needed here.chives, parsley, A pinch black pepper, A pinch salt
Notes
It is best not to reheat the soup. Store in the refrigerator for no more than 2 days.
Tips and tricks for beating egg whites:
When preparing your ingredients and equipment, it is important that the egg whites do not come into contact with any fat or egg yolk.
To make sure of this, clean a large bowl and a small bowl (preferably neither made of plastic). Make sure both are completely free of grease. If in doubt, wipe both with lemon juice, rinse with hot water and dry with paper towels. Do the same with the whisk/beaters if needed.
Putting everything in the refrigerator briefly often gives better results too. This is not strictly necessary.
The first bowl should be large enough to beat the egg whites in. Use the second, smaller bowl to separate the whites from the yolks. The most practical approach is to separate each white over this small bowl; if all goes well, pour it into the large bowl, one egg at a time. If something goes wrong, for example if yolk or pieces of shell fall in, you only have 1 egg white to discard. If you put everything straight into the large bowl, chances are it will be the very last egg that goes wrong…
Put the egg yolks in a third small bowl, which does not need to be grease-free.
Equipment: oven at 200 degrees, soup pot, immersion blender and electric mixer, sieve or colander, assorted containers and small bowls.
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