Friday, January 7, 2011

Foodie Friday - #3

Avgolemono is a Greek egg lemon soup that has always been one of my favorite meals. I was a very picky eater when I was young, and that's something even I would inhale! It's a meal I make frequently in our house as it is easy and quick to make and definitely a comfort food on a cold day. I'm posting the recipe today since it is already on my menu for dinner next week.

4 C chicken broth
3 eggs
1/2 C rice
Juice of 1 lemon

Cook rice in broth until tender. Separate eggs. Beat egg whites until stiff. Add egg yolks. Add lemon juice, beating constantly. Slowly add 1/2 C hot broth to egg mixture beating constantly to prevent curdling. Add egg mixture to hot broth. Stir constantly over low flame until almost ready to boil. Remove from flame and serve.

Source: Our Kouzina Revisited
St. Nicholas Ladies' Philoptochos Cookbook

My notes on the recipe: To give the soup more substance I often add chopped/shredded cooked chicken. The easiest way is to cook 1-2 chicken breasts in the crockpot in a small amount of chicken broth with some salt and pepper. The recipe only calls for 1 lemon, but I ALWAYS add more than that, and fresh lemon is much better than bottled lemon juice. I usually also add sliced carrots to get in a serving of veggies for the day.

A picture from September 2008 when Evan did not like Avgolemono,
but now he loves it!


Cathy said...

Oh my. That sounds Scrumptious!

Danielle said...

Thanks for this! I am printing it for the recipe scrapbook.