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Chicken Soup Avgolemono Recipe
Serves 4 to 6
Greek style egg and lemon chicken soup -- Avgolemono in greek means egg and lemon and is the most popular technique for preparing soup in Greece. So much so, that unless stated otherwise, when one talks of soup, one means avgolemono soup.
Ingredients: 64 oz chicken broth (you can get away, with instant broth, but make sure it is of good quality, such as Knorr)
4 tbsp white rice (unconverted)
2 large eggs
1 lemon
1/2 tsp salt (or more to taste)
Instructions: 1. Bring the broth to a boil and add the rice and salt.
2. Let rice cook for 15-20 minutes.
3. Remove pot from stove and let it cool for a while.
4. Separate the whites from the egg yolks, and beat the whites in a large bowl, until they thicken a little.
5. Add the yolks and the juice of the lemon and beat until you get a uniform mixture.
6. Now carefully, using a ladle, pour some of the warm broth into the egg mixture, while beating continuously.
7. When your bowl is full, pour the contents back into the remaining broth, and stir until you get a uniform mixture.
8. Serve.
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