Chicken soup with egg-lemon cream
Cooking time1 hour 10 minutes
Prep time20 minutes
Servings5 portions
Ingredients
INGREDIENTS
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1 large chicken, cut into portions
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200 g short-grain rice
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2000 ml water
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1 onion
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60 ml Altis Kalamata P.D.O. Extra Virgin Olive Oil
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Freshly ground white pepper
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Salt
For the egg-lemon cream
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1 Tbsp cornflour
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500 g hot broth from the soup
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20 ml Altis Kalamata P.D.O. Extra Virgin Olive Oil
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2 egg yolks
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2 lemons
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Freshly ground white pepper
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Salt
Instructions
EXECUTION
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Bring the chicken, onion and water to the boil, add salt, pepper and olive oil, and simmer for 45 minutes.
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Remove the chicken and pass the broth through a sieve.
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Set aside 500 ml broth for the egg-lemon cream and return the rest to the saucepan. Bring it to the boil, add the rice, cook for 20 minutes and remove from the heat.
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Prepare the egg-lemon cream.
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In a small saucepan, lightly whisk the egg yolks, add the cornflour, the cold broth and whisk well.
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Add some salt and pepper and 2 cups of hot liquid from the chicken soup.
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Simmer over a low heat, stirring constantly, until the sauce has thickened.
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Remove from the heat, add the lemon juice and olive oil. Pour the egg-lemon cream into the soup and stir well.
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Finally, grill the chicken until golden and serve with the soup.
