Avgolemono Greek Chicken Soup with Egg-Lemon Sauce

One of the great things I enjoy about my career has been experiencing cuisine from around the world. In 2002, I delivered a motor yacht from Slovenia to Greece. While on Corfu, I over-indulged on this savory soup.

 

4 cups homemade chicken stock or low-sodium broth

Salt and freshly ground pepper

2 cups pre-cooked Italian arborio rice, warmed

2 large egg yolks

1/4 cup plus 2 tablespoons fresh lemon juice

1 pound pre-cooked chicken breast, coarsely chopped

1/4 cup fresh dill, chopped

 

In a large saucepan, season the stock with salt and pepper to taste and bring to a simmer.

Transfer 1 cup of the hot stock to a blender and add 1/2 cup rice, egg yolks and lemon juice. Puree until smooth.

Stir the puree into the simmering stock along with the chicken and the remaining rice. Simmer until thickened slightly, about 10 minutes.

Stir in the dill, garnish and serve. Enjoy.

 

THE CREW’S MESS

Capt. John Wampler

Capt. John Wampler has worked on yachts big and small for more than 25 years. He’s created a repertoire of quick, tasty meals for crew to prepare for themselves to give the chef a break. Contact him through www.yachtaide.com. Comments on this column are welcome at editorial@the-triton.com.