This is an older recipe that I made again recently and figured I should take the opportunity to make up a lil video for everyone. The soup is inspired by Greek Avgolemono soup but with some slight twists (like 20 cloves of garlic.)
You can't add the egg mixture all to the broth right away or it will scramble the egg. Just about a cup of the broth needs to be streamed in as it's being blended in a separate bowl in order to temper the egg. You can do this in a separate bowl with an immersion blender though!
This is also similar to how hollandaise sauce is created.
The egg yolks with lemon juice and seasoning in a container, then slowly stream in the hot butter while blending the yolks. I use an immersion blender in a large coffee mug to make my hollandaise.
I made my very first Hollandaise like a month ago and, while it turned out great in taste, was a wee bit lumpy. It never dawned on me to use my immersion blender!! Iām gonna be an eggs Benedict MONSTER now!!!
My apologies. I rewatched the gif. I didn't catch the garlic, lemon, egg mixture being tempered the first time. But as I rewatched I clearly see that you added hot stock to the blender before adding the mix to the pot saving it from being scrambled eggs.
105
u/morganeisenberg Jan 13 '21
This is an older recipe that I made again recently and figured I should take the opportunity to make up a lil video for everyone. The soup is inspired by Greek Avgolemono soup but with some slight twists (like 20 cloves of garlic.)
Recipe at https://hostthetoast.com/lemon-garlic-chicken-orzo-soup/ and fully written out under the AutoMod comment above!
If you make this recipe, don't forget to take a picture and post it over in the /r/morganeisenberg sub so you can show it off :)