Ingredients
Meat
Produce
Refrigerated
Pasta & Grains
Baking & Spices
Found on cooking.nytimes.com
Description
This is inspired by both the classic Greek soup avgolemono and Scottish cockaleekee. Start with a flavorful chicken or turkey broth, simmer leeks and rice or bulgur in the soup until tender, then enrich with eggs and lemon. The trick here is to begin with a flavorful stock and not to allow the eggs to curdle when you combine the soup and the avgolemono sauce. You can make a vegetarian version of this using a garlic broth or by making a robust vegetable stock using the dark leafy parts of the leeks. Featured in: Leeks In White Wine. Learn: How to Make Soup
Directions
Nutrition
| Title: | Chicken Soup With Leeks and Lemon Recipe |
| Descrition: | This is inspired by both the classic Greek soup avgolemono and Scottish cockaleekee Start with a flavorful chicken or turkey broth, simmer leeks and rice or bulgur in the soup until tender, then enrich with eggs and lemon The trick here is to begin with a flavorful stock and not to allow the eggs to curdle when you combine the soup and the avgolemono sauce |
Chicken Soup With Leeks and Lemon
Meat
Produce
Refrigerated
Pasta & Grains
Baking & Spices
The first person this recipe
Found on cooking.nytimes.com
NYT Cooking
Chicken Soup With Leeks and Lemon Recipe
This is inspired by both the classic Greek soup avgolemono and Scottish cockaleekee Start with a flavorful chicken or turkey broth, simmer leeks and rice or bulgur in the soup until tender, then enrich with eggs and lemon The trick here is to begin with a flavorful stock and not to allow the eggs to curdle when you combine the soup and the avgolemono sauce
Save to My recipes
Triple Berry Pie with a Leaf & Vine Crust
