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Avgolemono

post #1 of 9
Thread Starter 
What do you like in your avgolemono?

My standard was set the first time I had this soup at Dean's Hungry I. He used orzo pasta and some few chunky carrot pieces.

And now, so do I. My son requested celery in it last night so I accommodated him. Was pretty good.

And now, I'm finishing off the last serving for breakfast.

Phil
Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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post #2 of 9
Lemon, eggs. some chunks chicken and some spinach and orzo or rice
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post #3 of 9
Thread Starter 
Spinach sounds good. I've always liked spinach and lemon together.
Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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post #4 of 9
Glad to see this greek specialty catching on so well. I like mine with orzo or pastina because the starch gives off a velvety smoothness and helps to keep the broth from breaking. Hubby likes it with rice instead sometimes. We both enjoy large chunks of poached chicken in it.

To get fancier I like throwing in pork meatballs made with lots and lots of mint and onions.

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #5 of 9
I'm intrigued. Never heard of avglemono. Could someone let me know the recipe for the basic soup please
"If we're not supposed to eat animals, why are they made of meat?" Jo Brand
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"If we're not supposed to eat animals, why are they made of meat?" Jo Brand
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post #6 of 9
Ingredients

8 cups chicken stock, preferably homemade, if not, low sodium
1 cup orzo pasta, or rice
4 eggs, separated
Juice of 3 lemons
Freshly ground black pepper
Procedure

1. Bring stock to a boil and add orzo or rice. Simmer until tender, about 20 minutes. Season stock to taste with salt, if necessary.
2. When the orzo or rice is nearing tenderness, whisk the egg whites in a separate bowl until medium peaks. Add egg yolks and lemon juice, whisking continuously.
3. When the orzo or rice is finished, transfer 2 cups of the hot stock to the egg/lemon mixture, adding very slowly in a constant stream and beating vigorously to prevent the eggs from solidifying.
4. Take the soup off the heat and add the beaten mixture back into the pot, whisking to incorporate. Serve immediately with freshly ground black pepper

This is simular to one I used to make for Greek weddings in NY'. I had to change it a bit as all my recipes are for 100 to 200 people. Be CAREFUL once adding the yolks do not boil as they will break and it will look like eggdrop soup(some people also add milk) or make a sought of cream of chicken soup with lemon and egg yolk THERE ARE A LOT OF WAYS TO MAKE THIS SOUP EVERY FAMILY DIFFERS.:D
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post #7 of 9
Sure, it's very simple. It starts off with your favorite chicken broth recipe, but without tomatoes - typical broth with onions, celery, carrots, bay leaf, the usual suspects.

For every 2 quarts of broth I use 1 large room temperature egg and the juice of one lemon. Beat the egg with the lemon juice until very smooth, then slowly temper it with the broth one ladle at a time until the egg mix gets up to temperature. Then pour in the egg mix back into your broth pot and voila - avgolemono! (which translates to "egg-lemon") It's nothing like oriental egg drop soup, this comes out creamy and velvety. Tempering the egg into the broth is the last step I usually take, after I've added the noodles, rice, or chopped veggies.

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #8 of 9
thank you.
"If we're not supposed to eat animals, why are they made of meat?" Jo Brand
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"If we're not supposed to eat animals, why are they made of meat?" Jo Brand
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post #9 of 9
The version I was taught in Cyprus was with rice. It's a really wonderful soup, so long as the chicken used is good quality.
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