Avgolemono is a Greek egg and lemon soup, sometimes served as a sauce over cooked meats, but mostly served in bowls as a hearty, nourishing soup. It is the taste of my childhood, of late-night suppers after Sunday dinners, of Monday after-school snacks, of second bowls full. The smell reminds me of my parents’ house, holidays with my Aunty Helen at her home in Plymouth, being chased by geese and ducks and reading Reader’s Digest in the downstairs bathroom, hiding from my rambunctious cousins and siblings. This version deviates from my original recipe, which can be found in A Girl Called Jack, as it uses brown rice in place of white rice and has added greenery. It’s just as rich and hearty and comforting as the original, but with some bonus extra vitamins and whole grains, too.
First, bring your stock to the boil in a large saucepan. Pour in the rice and reduce the heat to a simmer for 30 minutes on the smallest hob ring, until it is soft and falling apart.
While the rice is cooking, finely chop your spring greens or kale, discarding the tough stalk, or roughly chop your spinach.
Crack the eggs into a mug or small bowl and add the lemon juice. Beat well to combine, then add a tablespoon of the hot stock, from the pan, to the mug. Beat well, adding a tablespoon at a time and combining completely before adding the next one. Do not rush this step, it is important that the eggs come to a warmer temperature gradually, else they will scramble, and then you lose the underpinning velvety texture of the whole dish for the sake of a few seconds’ patience. When the mug is almost full, pour the contents slowly back into the saucepan, mixing well. Drop the greens in and fold through, warming them until they soften.
Serve immediately, with extra lemon juice and black pepper.
Will keep in the fridge for 2 days – ensure it is completely cool before chilling, then reheat until piping hot throughout to serve. Not recommended for freezing.
© Jack Monroe, 2020