Tuesday, February 5, 2013

Avgolemono Soup (ahv-goh-LEM-moh-noh)

Creamy, lemony Greek Chicken Soup! I have had this recipe for several years, but I was intimidated by the eggs. Wish I'd tried this sooner! It turned out really well! I adapted this recipe from a written one from a magazine and a couple online ones. Ingredients: 1 qt chicken broth 1/2 cup orzo 2 large eggs 3 T fresh lemon juice (1 lemon) Zest of 1 lemon 2 diced chicken breasts 1 large carrot, peeled and thinly sliced 1 stalk celery, peeled and thinly sliced sea salt, pepper, dill and parsley to taste Directions: Boil orzo, chicken, carrots and celery in broth. Turn to medium when done. Strain broth from solids. In a seperate bowl, whisk eggs until thick. Whisk in lemon juice and zest. Gradually add 1/2 cup hot broth at a time, stirring continually! (You don't want to cook the egg in hunks. You may want to get someone to help you pour while you whisk. Keep adding 1/2 cup at a time until most of broth is mixed in with eggs. Add tempered egg mixture back to veggies and chicken in pot. Reheat as necessary, but do not boil. Season with salt, pepper and herbs.

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