Welcome to another day in Greece, today we will be making a refreshingly light soup that is great on a warm summer day or when you need a pick me up. This dish is dominated by the taste of lemon and dill.
This citrusy soup is a lesser known Greek classic and is believed to have made its way there with the Sephardic Jews. This ethnic group originating from the Iberian Peninsula has a cuisine that consists of stuffed vegetables, salads, fruits, nuts, herbs, lentils and chickpeas (to name a few). It was originally made with pomegranate or orange juice, but with the popularization of lemon juice in the 10th century it is now the preferred fruit juice.
Ian felt this recipe was straight forward, however there was a crucial part that you want to pay attention to. It was important to whisk the hot broth and egg/lemon juice mixture constantly to avoid cooking the egg. It is also the same method when adding it back into the remaining soup.
We thought the soup was unique compared to others we have made and enjoyed how the lemon and dill made it lighter and refreshing. We would have liked more rice than what was asked for since a 1/4 cup was not much.
If you prefer fish over chicken, a similar recipe we have cooked in the past called Lohikeitto might be the soup for you!
We did enjoy the Finnish lemon and dill soup a little more than this one. The rating we gave it was 7/10.
AuthorPaigeCategoryCooking every countryDifficultyIntermediateThis citrusy soup is a lesser known Greek classic and is believed to have made its way there with the Sephardic Jews. This ethnic group originating from the Iberian Peninsula has a cuisine that consists of stuffed vegetables, salads, fruits, nuts, herbs, lentils and chickpeas (to name a few). It was originally made with pomegranate or orange juice, but with the popularization of lemon juice in the 10th century it is now the preferred fruit juice.
This recipe was written by Erik Cosselmon for the book Kokkari: Contemporary Greek Flavors
1. Place chicken breast in a medium pot with the stock and water, bring contents to simmer. Once simmering add rice and salt, reduce heat to low and cover.
2. Once rice is tender (about 18 minutes) remove chicken breast and shred once cooled.
3. Next bring the broth back to a simmer over medium-high heat. Whisk in cornstarch mixture.
4. Whisk egg yolks with 1/3 cup of lemon juice in medium sized bowl. Then slowly whisk in 1/2 of the broth into the egg and lemon juice mixture. Return mixture to pot bringing to boil, whisking constantly. Once boil achieved remove from heat and return chicken along with dill to garnish. Serve immediately
Ingredients
Directions
1. Place chicken breast in a medium pot with the stock and water, bring contents to simmer. Once simmering add rice and salt, reduce heat to low and cover.
2. Once rice is tender (about 18 minutes) remove chicken breast and shred once cooled.
3. Next bring the broth back to a simmer over medium-high heat. Whisk in cornstarch mixture.
4. Whisk egg yolks with 1/3 cup of lemon juice in medium sized bowl. Then slowly whisk in 1/2 of the broth into the egg and lemon juice mixture. Return mixture to pot bringing to boil, whisking constantly. Once boil achieved remove from heat and return chicken along with dill to garnish. Serve immediately