Artichoke Avgolemono Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
Veggie base:2 packages of frozen artichoke hearts (OR 3 pounds of fresh artichokes cleaned and trimmed)Juice of 2 lemons2 tsp. saltSoup base:2/3 c. olive oil1 large onion, cut into 1/2" pieces3 lb. chicken thighs cut into large chunks6 whole chicken drumsticks3.5 cups of chicken stock (use water if you do not have stock)1 tbsp. garlicAvgolemono Sauce2 eggs, separatedJuice of 3 lemons (~6 tblsp.)
Step one depends on frozen or fresh artichokes.
Frozen artichokes:
Rinse the artichokes, then put into a bowl and toss with the juice of two lemons and 2 tsp. of kosher salt. Put aside to marinate.
Fresh artichokes:
Remove the outer leaves and stems, cut the top down to the choke, removecoke, trim leaves, and rub hearts with lemon, then place in a bowl of cold water with the juice of 2 lemons and set aside. Add salt just before cooking.
In a dutch oven or large heavy pot, heat the oil over medium-high heat, then add the onion, garlic, drumsticks, and chicken thighs. Bring to a boil then reduce to medium-low heat and cover for 10 minutes, stirring regularly to brown all the chicken.
Stir in the chicken stock, return to a boil, then reduce to medium-low heat, cover, and cook for 40 minutes.
After 40 minutes, add the marinated artichokes, stir, and cover for another 20 minutes.
Once the soup is nearly ready, make the Avgolemono sauce.
In mixer, whip egg whites at high speed until you reach soft peaks, then beat in egg yolks until frothy.
Add lemon juice one tablespoon at a time, making sure it is completely mixed before adding the next.
Reduce mixer speed to medium, then add 5 soup ladels worth of the broth, one ladel at a time and making sure it is completely incorporated before adding the next.
Once the sauce is ready, slowly pour into the pot, gently shake (DO NOT STIR) the pot to distribute the sauce, then serve the soup immediately.
Serving Size: Makes 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user BZARCHER.
Frozen artichokes:
Rinse the artichokes, then put into a bowl and toss with the juice of two lemons and 2 tsp. of kosher salt. Put aside to marinate.
Fresh artichokes:
Remove the outer leaves and stems, cut the top down to the choke, removecoke, trim leaves, and rub hearts with lemon, then place in a bowl of cold water with the juice of 2 lemons and set aside. Add salt just before cooking.
In a dutch oven or large heavy pot, heat the oil over medium-high heat, then add the onion, garlic, drumsticks, and chicken thighs. Bring to a boil then reduce to medium-low heat and cover for 10 minutes, stirring regularly to brown all the chicken.
Stir in the chicken stock, return to a boil, then reduce to medium-low heat, cover, and cook for 40 minutes.
After 40 minutes, add the marinated artichokes, stir, and cover for another 20 minutes.
Once the soup is nearly ready, make the Avgolemono sauce.
In mixer, whip egg whites at high speed until you reach soft peaks, then beat in egg yolks until frothy.
Add lemon juice one tablespoon at a time, making sure it is completely mixed before adding the next.
Reduce mixer speed to medium, then add 5 soup ladels worth of the broth, one ladel at a time and making sure it is completely incorporated before adding the next.
Once the sauce is ready, slowly pour into the pot, gently shake (DO NOT STIR) the pot to distribute the sauce, then serve the soup immediately.
Serving Size: Makes 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user BZARCHER.
Nutritional Info Amount Per Serving
- Calories: 332.7
- Total Fat: 22.8 g
- Cholesterol: 125.0 mg
- Sodium: 960.4 mg
- Total Carbs: 8.7 g
- Dietary Fiber: 6.4 g
- Protein: 23.6 g
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