Chicken soup with egg and lemon foam

Ingredients for 4 servings:

• ½ chicken
• 1 small carrot(s)
• 1 small leek(s)
• 1 small piece(s) of celeriac
• 2 liters of hot water
• 1 cup rice pudding (use an espresso cup to measure)
• 1 large lemon(s), squeezed
• 2 eggs
• Sea salt and pepper

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 25 minutes

Greek rice soup, Soupa avgolemono

Peel the carrot and celery and roughly chop them along with the leek. Place the vegetables in a pot with the chicken and hot water and simmer for 50 minutes over medium heat. Remove the chicken, puree the rest of the mixture in the pot with a hand blender, and immediately add the rice. Cook until the rice is tender. Meanwhile, remove the meat from the bone, chop it (cut or tear it apart), and return it to the pot. Reduce the heat to the lowest possible level and season with salt. In a tall mug, beat the egg with a hand blender for 30 seconds until frothy, add the lemon juice, and beat for another 30 seconds. Remove the pot from the heat and immediately add the egg and lemon juice to the soup, stirring constantly. Do not bring the soup back to a boil afterward! If necessary, heat the soup over low heat, stirring constantly. Bring the pepper mill to the table, and everyone decides how peppery they want their soup to be. Served with bread and a salad of cauliflower and/or broccoli, raw or steamed, traditionally dressed with olive oil and lemon juice, this is the traditional Greek “soupa avgolemono,” which is eaten primarily in winter and when you have a cold.