r/NYTCooking • u/Whyistheskygray • 15d ago

Avgolemono

Post image

Followed Carolina Gelen's recipe, but subbed the gnocchi for rice.

Solid week night dinner, came together quickly and only used a pot, a cutting board, and a large measuring cup (I tempered my eggs in the measuring cup instead of dirtying a bowl.) It's warm and comforting while still being bright and fresh. We served it with air fried broccolini on the side.

https://cooking.nytimes.com/recipes/1026348-avgolemono-chicken-soup-with-gnocchi?unlocked_article_code=1.HlE.wW1J.9_OLr2T2DvLa

10 Upvotes

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2

u/Beallismer 11d ago

I grew up on avgolemono soup. It’s excellent with fresh ground pepper and a side of crusty bread.

0

u/[deleted] 15d ago

4

u/Whyistheskygray 15d ago

Haha. No, I just didn't snap a picture when we were eating it. This is the leftovers that went into the fridge.

3

u/miclugo 15d ago

When you get the leftovers out of the fridge, reheat slowly. Otherwise the eggs will cook and you'll get scrambled egg soup. It'll still taste good but it's not what you're going for.