Rollaj Posted August 6, 2011 Share Posted August 6, 2011 2 medium onions, coarsely chopped1 medium leek, trimmed and sliced1 garlic clove, crushed3 tablespoons extra-virgin olive oilabout 6 lbs tomatoes, peeled, seeded, and quartered (I used 3 28oz cans store brand (cheap) crushed tomatoes)sea salta pinch of sugar, or to taste (I didn't add any sweetener)grated zest of half an organic lemon (I used zest from the whole lemon, non-organic)3 fresh thyme sprigs or 1/2 teaspoons dried thyme (I used dry)1 bay leaf2 cups chicken or vegetable stock or water if necessary (added 1 1/2 cups of chicken stock the second day)1/2 cup long grain rice (no don't use instant)2 egg yolksjuice of 1 lemona pinch of dried red chili pepperfresh ground black pepper Combine the onions, leek, and garlic with the oilin a saucepan large enough to hold all of thetomatoes, set the pan over medium-low heat, andcook until the onions are soft, but notbrown, about 10 to 15 minutes. Toss in thetomatoes and add the salt, sugar, grated lemon zest,thyme, and bay leaf. stir to mix well and bring to aboil. The tomatoes should exude a good deal of juice but if necessary, add chicken or vegetablestock or plain water. Cook, uncovered, for about20 minutes or until the tomatoes are thouroughlycooked and disintegrating. Remove the bay leaf (I forgot this step LOL) and puree the soup. You maydo this with a stick blender right in the saucepanor transfer the contents to a food processor orvegetable mill. Once pureed, return the soup to thepan over medium heat and when the soup issimmering once more, add the rice. Let cookfor about 20 minutes, or until the rice is verysoft. Meanwhile, beat the egg yolks to a thick foam,then slowly beat in the lemon juice, making aavgolemono. When the rice is very soft, take aladleful of soup and slowly beat it into theavgolemono, then another and another. This tempers the egg sauce so it won't shock intostiffness when it's stirred into the soup. Now turnthe heat down under the soup so that is barelysimmering, and stirring constantly, slowly tip theegg sauce into the soup. You must not let the soupcome to a boil for fear of curdling the sauce, but you do want to let it warm and thicken to a richtexture. When the soup is thick enough to coat aspoon, remove from the heat, add plenty of blackpepper and serve immediately. Link to comment Share on other sites More sharing options...
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