Chicken Soup Avgolemono

* Exported from MasterCook *

CHICKEN SOUP AVGOLEMONO

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups Greek

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
64 oz Chicken broth
-(You can get away
-with instant broth,
-but make sure it is
-of good quality.
-I usually use Knorr
-Chicken Bouillon cubes)
4 tb White rice (unconverted,
-not Uncle Ben's!!!)
2 lg Eggs
1 Lemon
1/2 ts Salt (or more to taste)

Bring the broth to a boil and add the rice and salt.
Let rice cook for 15-20 minutes. Remove pot from stove
and let it cool for a while.

Separate the whites from the egg yolks, and beat the
whites in a large bowl, until they thicken a little.
Add the yolks and the juice of the lemon and beat
until you get a uniform mixture.

Now carefully, using a ladle, pour some of the warm
broth into the egg mixture, while beating
continuously. When your bowl is full, pour the
contents back into the remaining broth, and stir until
you get a uniform mixture.

Now serve and, I hope, enjoy!

NOTES:

* Greek style egg & 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. What follows is a recipe
for my favourite, chicken soup, but feel free to
substitute any kind of meat or fish broth for the
chicken. Yield: Serves four -hungry- people.

* This process of treating eggs is known in greek as
avgokomma, and describes both this process and what
will happen if you are not very careful, the egg will
coagulate and spoil everything! In order to avoid such
an unfortunate occurrence, you must let the broth cool
a little before adding the egg. This can easily be
done by starting to beat the eggs only after you have
removed the broth from the stove, thus giving time to
the broth to cool. However, if you're in a hurry, you
can pour a small glass of cold water into the broth
(which will obviously make the soup more diluted).
The broth must be poured slowly into the egg and lemon
mixture, but the two must be blended quickly (use of
an electric mixer is recommended).

* The original recipe does not require beating the
whites separately, so you can simply beat the eggs
whole until the whites blend with the yolks, and then
add the lemon. If you prepare the eggs this way, the
soup will be a little less smooth.

* The soup can be kept in the refrigerator for a day
or two. Be careful not to bring it to a boil when
re-heating it, because the egg will coagulate.

: Difficulty: moderate (handling of egg whites in
soup takes experience). : Time: 30 minutes.
: Precision: Approximate measurement OK.

: Kriton Kyrimis
: Princeton University, Computer Science Dept.
: princeton!tilt!kyrimis
: I reversed the polarity of the neutron flow...

: Copyright (C) 1986 USENET Community Trust



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