From Newsgroup: rec.food.cooking

CHICKEN SOUP AVGOLEMONO
Greek-style egg and lemon chicken soup

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Avgolemono in Greek means rCLegg and lemonrCY and is described by the contributor as the most popular technique for preparing soup in Greece. This version uses chicken broth, but the contributor notes that any kind of meat or fish broth may be substituted.

Yield

Serves four hungry people.

Ingredients

* 64 oz chicken broth, 2 l
Good-quality instant broth may be used.
* 4 Tbsp white rice, 50 g
Use unconverted rice; the source specifically says not to use Uncle Ben's.
* 2 large eggs
Or use 3 small or medium eggs.
* 1 lemon
* 1/2 Tbsp salt, 7.5 ml
Or more to taste.

Method

1. Bring the chicken broth to a boil.

2. Add the rice and salt.

3. Cook the rice for 15-20 minutes.

4. Remove the pot from the stove and allow the broth to cool for a while.

5. Separate the egg whites from the yolks.

6. Beat the egg whites in a large bowl until they thicken slightly.

7. Add the egg yolks and the juice of the lemon.

8. Beat until the egg and lemon mixture is uniform.

9. Carefully, using a ladle, pour some of the warm broth into the egg mixture while beating continuously.

10. Continue adding the broth gradually until the bowl is full.

11. Pour the contents of the bowl back into the remaining broth.

12. Stir until the soup is uniform.

13. Serve immediately.

Notes

The process of combining the eggs with the broth is described in the source as rCLavgokomma.rCY The contributor warns that the eggs can coagulate if the process is not handled carefully.

Allowing the broth to cool somewhat before adding it to the egg mixture helps prevent the eggs from coagulating.

The contributor suggests beginning to beat the eggs only after removing the broth from the stove. This naturally gives the broth some time to cool.

If in a hurry, a small glass of cold water may be added to the broth to cool it, although this will dilute the soup.

The warm broth should be poured slowly into the egg-and-lemon mixture while the mixture is beaten quickly. The contributor recommends an electric mixer.

The original preparation does not require beating the whites separately. The whole eggs can instead be beaten until the whites blend with the yolks, after which the lemon juice is added. The contributor notes that the resulting soup will be slightly less smooth.

The soup can be refrigerated for a day or two.

When reheating, do not bring the soup to a boil, because the egg may coagulate.

Verified Recipe Note: The original ingredient markup uses rCL(12rCY for 1/2. This has been converted here for readability.

Verified Recipe Note: The source specifies rCLunconvertedrCY white rice and explicitly says not to use Uncle Ben's. That instruction has been preserved.

Verified Recipe Note: The recipe lists one whole lemon, with the method directing the cook to use its juice.

Verified Recipe Note: Although the title says rCLchicken soup,rCY the ingredient list contains chicken broth but no pieces of chicken meat.

Rating

* Difficulty: Moderate " handling of egg whites in soup takes experience
* Time: 30 minutes
* Precision: Approximate measurement OK

Contributor

Kriton Kyrimis
Princeton University, Computer Science Dept.
princeton!tilt!kyrimis

rCLI reversed the polarity of the neutron flow...rCY

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Origin Note

This recipe comes from the USENET Cookbook project, a moderated electronic recipe collection distributed through early Internet newsgroups. The original was written in the project's structured recipe markup, where AVGOLEMONO was the recipe key and SP marked it as a soup.

The preserved entry lists the recipe as last modified on 26 Dec 1985 and posted to mod.recipes on 3 Jan 1986. It was contributed by Kriton Kyrimis of Princeton University's Computer Science Department.

The dish is a Greek chicken-broth and rice soup finished by tempering beaten eggs and fresh lemon juice with warm broth, producing a smooth egg-and-lemon mixture.

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Original Header

From: [kyrimis@tilt.UUCP](mailto:kyrimis@tilt.UUCP) (Kriton Kyrimis) Newsgroups: mod.recipes
Subject: RECIPE: Greek "avgolemono" egg/lemon chicken soup
Date: 3 Jan 86 03:45:58 GMT
Organization: Princeton University
Approved: [reid@glacier.ARPA](mailto:reid@glacier.ARPA)


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