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Leek, Rice and Celery, Avgolemono Soup

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Souvlaki View Drop Down
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Joined: 26 September 2012
Location: Greece
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    Posted: 21 March 2013 at 02:09

Leek, Rice and Celery, Avgolemono Soup


2 good sized leeks, cut off the dark green parts, and cut the white part on big rings. 

1 kilogram celery

1/2 can, 200gr. con-case tomatoes, make a tomato juice from them in the food processor

1/2 cup - 40 grams Carolina rice

5 tablespoons olive oil

salt and pepper to taste


avgolemono


1 egg

juice from 1 lemon



Wash and clean the celery, chop it, and cook it for 3 minutes in a boiling water. Throw out the water, keep the celery on the side. 

Warm a big pan and saute the leeks, until they let out all of their juices. Then add the olive oil, the celery the tomato juice and pour enough water to cover them. Cover the pan and let it simmer for 15 minutes. 

Uncover, pour the rice on top of the vegetables, but do not stir, cover with the lid and continue simmering for another 10 minutes. 

Now add salt, pepper stir well and if needed add more water. 


Now it is time for the avgolemono. Take the pan from the heat. In a bigger bowl whisk the egg yolks with the lemon...Uncover the pan and with a ladle pour broth from the pan into the bowl with the eggs...slowly ....add 5-6 ladlesuntil the egg and lemon sauce is hot enough to go back into the pan. Pour the avolemono sauce in the pan with the soup, and shake the pan right and left and try making a circles...holding the pan from the handles.

then place the pan on the heat and cook for 3-4 minutes. 

Take it from the heat, place a towel on the top and cover it with the lead. 


 

You can pour more fresh olive oil on the soup when you serve it.

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Margi Cintrano View Drop Down
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Joined: 03 February 2012
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 21 March 2013 at 03:31
Souvlaki,
 
I am a big fan of leeks, so I shall definitely try this and thanks so much for posting ... Leeks shall give this classic a nice Spring touch ...
 
Great ... I can post the recipe with the photo ...
 
Kindest regards,
Margi.
Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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TasunkaWitko View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 21 March 2013 at 07:59
I am also a fan of leeks, and this looks like a great soup to make on a summer day ~
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