Chicken Soup Avgolemono

Title:
Chicken Soup Avgolemono

Yield:
4 Servings

Categories:
Soups,
Greek




Ingredients:





    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


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini