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Greek Easter Soup with Avgolemeno Sauce
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3
1
4
5
1
1
1
/2 chicken, cut up
cups water
/2 cup (1 stick) butter
scallions, finely chopped
cups water or chicken consommé
/2 cup fresh dill
/2 cup parsley, finely chopped
/2 cup rice
Salt and pepper
Boil chicken in the 3 cups water for 50 minutes. Remove from heat; strain broth and set aside. Chop
chicken into pieces.
Cook onion, dill and parsley in butter with 1 teaspoon salt and a dash of pepper until soft and
transparent, being careful not to brown. Add chopped chicken and cook over moderate heat for about
5
minutes, stirring frequently. Add chicken broth and enough water to make 2 quarts liquid; bring to
boil and add rice. Reduce heat and cook until rice is done. Remove from heat and blend in Avgolemeno
Sauce.
Avgolemeno Sauce (Egg−Lemon Sauce)
7
2
eggs (at room temperature)
tablespoons water
Juice of 3 lemons
Beat egg whites with water until stiff. Blend in egg yolks, then add lemon juice, beating until thick.
With a ladle, add a small amount of hot broth to the egg mixture, blending quickly. Pour sauce into
soup and serve immediately.
Greek Easter Soup with Avgolemeno Sauce
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