iso - greek lemon chicken soup recipe
06-03-2011, 08:59 PM
#11
Super Member
Join Date: Mar 2010
Location: Texas
Posts: 2,281
Avgolemono Soup (Greek Egg/Lemon Soup)
6 cups chicken broth
1/2 cup stellini pasta or rice
6-8 large eggs, separated
juice of 1-2 lemons
Bring broth to a boil (I make mine the day before and leave a little of the chicken in the stock and save the rest for later); add stellini or rice and cook until soft. Turn off the heat and allow the soup to cool a bit.
In a bowl, beat egg whites until they are frothy, but not stiff. In another bowl, beat the yolks until they turn yellow and thick. This will take a while, so be patient. Gently mix the yolks into the whites, then pour this into the slightly-cooled broth. You want it warm enough to cook the eggs, but not make them hard and stringy. Before adding the eggs to the broth, spoon a little of the hot broth broth into them, stirring constantly, then add a little more, until you've added about a cup of broth. Then pour them slowly into the pot of broth, stirring constantly. This is what makes the soup creamy, so you don't want stringy eggs (this is NOT eggdrop soup!), but you don't want raw eggs, either. Juice the lemons, strain the pulp out and add the juice to the soup, stirring well to keep it from curdling. Flavor with salt and pepper to taste. Enjoy!
6 cups chicken broth
1/2 cup stellini pasta or rice
6-8 large eggs, separated
juice of 1-2 lemons
Bring broth to a boil (I make mine the day before and leave a little of the chicken in the stock and save the rest for later); add stellini or rice and cook until soft. Turn off the heat and allow the soup to cool a bit.
In a bowl, beat egg whites until they are frothy, but not stiff. In another bowl, beat the yolks until they turn yellow and thick. This will take a while, so be patient. Gently mix the yolks into the whites, then pour this into the slightly-cooled broth. You want it warm enough to cook the eggs, but not make them hard and stringy. Before adding the eggs to the broth, spoon a little of the hot broth broth into them, stirring constantly, then add a little more, until you've added about a cup of broth. Then pour them slowly into the pot of broth, stirring constantly. This is what makes the soup creamy, so you don't want stringy eggs (this is NOT eggdrop soup!), but you don't want raw eggs, either. Juice the lemons, strain the pulp out and add the juice to the soup, stirring well to keep it from curdling. Flavor with salt and pepper to taste. Enjoy!
06-08-2011, 07:10 AM
#14
Senior Member
Join Date: Jul 2010
Location: Ky/Florida
Posts: 784
Originally Posted by lunavic
Kim,
A dear friend had an extended stay in Greece. While there she was given this recipe by a woman she met. It is 'the best' and I am picky.
Lemon-Rice Soup
6 cups beef or chicken stock
6 Tbl uncooked rice
2 eggs, beaten
Juice of 1/2 lemon (more or less, to taste)
1 chicken breast (boneless, skinless), cooked and shredded
3 pinches of Celery Seed
2 dashes, each, basil and thyme
3 dashes turmeric
pinch of leaf marjoram
2 dashes of tarragon
Salt and pepper to taste
Bring stock to boil, add rice. Cook, covered, until tender. In a small bowl, beat eggs and lemon juice. Temper this with 1/2 cup of hot stock by gradually adding, a spoonful at a time, to the egg mixture, stirring constantly. Pour tempered egg mix into stock mixture. Add seasonings and chicken. Heat through over very low heat and stir constantly. Take care that it does not boil. Serves 4.
This might be what you are looking for since you don't want the creamy style.
I registered with this forum just so I could share this recipe with you folks. I've gleaned so many great recipes here I wanted to give back.
As far as quilting, my gramma was an avid quilter and gave me enough courage to try it myself. I managed to make two. One for a baby and one queen size. Now, I'm teaching a friend how to quilt so she can make her own.
Hope you like the soup.
Vicki
A dear friend had an extended stay in Greece. While there she was given this recipe by a woman she met. It is 'the best' and I am picky.
Lemon-Rice Soup
6 cups beef or chicken stock
6 Tbl uncooked rice
2 eggs, beaten
Juice of 1/2 lemon (more or less, to taste)
1 chicken breast (boneless, skinless), cooked and shredded
3 pinches of Celery Seed
2 dashes, each, basil and thyme
3 dashes turmeric
pinch of leaf marjoram
2 dashes of tarragon
Salt and pepper to taste
Bring stock to boil, add rice. Cook, covered, until tender. In a small bowl, beat eggs and lemon juice. Temper this with 1/2 cup of hot stock by gradually adding, a spoonful at a time, to the egg mixture, stirring constantly. Pour tempered egg mix into stock mixture. Add seasonings and chicken. Heat through over very low heat and stir constantly. Take care that it does not boil. Serves 4.
This might be what you are looking for since you don't want the creamy style.
I registered with this forum just so I could share this recipe with you folks. I've gleaned so many great recipes here I wanted to give back.
As far as quilting, my gramma was an avid quilter and gave me enough courage to try it myself. I managed to make two. One for a baby and one queen size. Now, I'm teaching a friend how to quilt so she can make her own.
Hope you like the soup.
Vicki
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