| 81 | 82 | 83 | 84 | 85 |
| 1 | 50 | 99 | 149 | 198 |
|
COLLECTION: Avgolemo
From: arielle@taronga.com (Stephanie da Silva)
KOTOSOUPA AVGHOLEMONO (EGG-LEMON CHICKEN SOUP)
==============================================
Ingredients:
-
6
6
3
-----------
cups chicken broth
tblsp rice or orzo
eggs
juice of 1 large lemon (or more)
Instructions:
-
------------
Bring broth to boil and add rice or orzo. Cover and cook for 20 minutes
rice) or 10 minutes (orzo). While the rice cooks, lightly beat the
(
eggs and the lemon juice together. Remove the broth from heat. Slowly
mix about one cup of the hot broth into egg-lemon mixture. Add to the
soup gradually while stirring. Serves six.
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: Karen.Mintzias@f129.n102.z1.calcom.socal.com (Karen Mintzias)
Source: "The Food of Greece" by Vilma Liacouras Chantiles; Avenel Books,
New York.
SOUPA AVGOLEMONO (GREEK EGG-LEMON SOUP)
=
(
======================================
Servings: 6)
Ingredients:
-
2
1
2
2
-----------
qt
Chicken broth; strained
/2 cup Raw long grain white rice
Whole eggs or egg yolks
Lemons; (juice only)
Salt
Instructions:
-------------
Bring the broth to a full boil in a soup kettle. Gradually add the rice,
stirring constantly until the broth boils again. Reduce the heat, cover,
and simmer until the rice is just tender, not mushy, 12 to 14 minutes.
Remove from the heat and keep warm while preparing avgolemono. Beat the
eggs for 2 minutes. Continue to beat, gradually add the lemon juice.
Slowly add some of the hot broth to the egg-lemon mixture, beating
steadily. Stir the mixture into the soup and cook over minimum heat,
http://www.cs.cmu.edu/~mjw/recipes/soup/mp-avgolomeno-coll.html (2 of 3) [12/17/1999 12:02:56 PM]
Page
Quick Jump
|