Avgolemono Soup Shooters

Instructions

1. 1Pour the 4 cups of chicken broth into a large heavy-bottomed pot and bring it to a rolling boil over high heat, about 5-7 minutes.
2. 2Add the 1/4 cup of Arborio rice to the boiling chicken broth. Reduce the heat to medium-low, cover the pot, and simmer for 15 to 20 minutes, or until the rice is tender and has absorbed most of the liquid. Stir occasionally to prevent sticking.
3. 3While the rice is simmering, crack the 3 large eggs into a medium-sized bowl. Whisk the eggs vigorously with a fork or whisk until they are pale yellow and frothy, about 1 minute.
4. 4Gradually whisk the 1/4 cup of lemon juice into the frothy eggs until fully combined.
5. 5Carefully ladle about 1/2 cup of the hot broth from the pot into the egg and lemon mixture, whisking constantly and rapidly. This process, called tempering, gently heats the eggs without cooking them. Repeat with another 1/2 cup of hot broth, still whisking constantly.
6. 6Slowly pour the tempered egg mixture back into the pot with the remaining broth and rice, stirring constantly as you pour. Continue to stir the soup gently over low heat (do not let it boil) for 2 to 3 minutes, or until the soup has thickened slightly to a creamy consistency.
7. 7Stir in the 1/4 teaspoon of salt and the 1/8 teaspoon of white pepper until evenly distributed.
8. 8Serve the Avgolemono soup immediately in small shot glasses.

Related Guides