Avgolemono Egg Lemon Soup
Greek Lemon Chicken Soup
Chicken Soup



It is make with sinich, carrots, chicken, chicken broth,
If you want to add spinach and or carrots to this you can
But this is a Greek Lemon soup

Avgolemono Egg Lemon Soup

4 quarts water
4 lbs. Stewing chicken
2-3 stalks celery
1 onion, quartered

Or

4 quarts chicken broth in a can (knowing it is not the same)

1 to 1 1/2 cups rice (or orzo) more or less to taste salt to taste
4 eggs, Separated
1/4 cup fresh lemon juice, or to taste (you can use Real-Lemon with the
knowledge it is a little different. There is a frozen lemon juice you can
use that is extremely close to fresh)


Boil chicken with onion and celery. Cook till chicken is done and ready to
fall off bones Remove chicken and veggies and strain broth. Add rice to
broth and cook for 15 to 20 minutes till rice is cooked.
Whip egg whites till frothy, but not stiff. You want them to have some
volume and almost ready to stand on their own but not stiff and not
holding
a peak. Add 1 Tbsp water, lemon juice and egg yolks and keep beating until
well incorporated. It should be frothy. (You can skip this step and just
beat the egg whites and egg yolks together with 1 Tbsp water and lemon
juice
but the eggs curdle much easier if you don't do the first step. It won't
alter the taste, but the appearance will suffer.)

Using a beater and beating eggs constantly, add hot but not boiling broth
(not rice) to eggs in a slow stream. Use enough hot broth to make the eggs
almost as hot as the broth. You can feel the outside of the bowl to check
for temp. If it is a thick bowl it might take a lot of broth.
Now reverse the process. While using the mixer, beat the broth with the
rice
in it while pouring the lemon broth mixture into the pan just to mix.
Bring
to boil. It should still be frothy. If it is then the eggs did not
curdle=2E
Now you can use the chicken and add it to the soup or serve it on the side
or use it in something else. If you use the chicken then remember you
might
want to add less rice so you aren't short of broth. Add more lemon juice
if
you want. Serve.



Here is another version

Greek Lemon Chicken Soup

8 cups chicken broth
1/2 cup fresh lemon juice
1/2 cup shredded carrots
1/2 cup chopped onion
1/2 cup chopped celery
6 tablespoons chicken soup base
1/4 teaspoon ground white pepper
1/4 cup margarine
1/4 cup all-purpose flour
1 cup cooked white rice
1 cup diced, cooked chicken meat
16 slices lemon
8 egg yolks

In a large pot, combine the chicken broth, lemon juice, carrots, onions,
celery, soup base, and white pepper. Bring to a boil on high, then simmer
for 20 minutes. Blend the butter and the flour together. Then gradually
add it to the soup mixture. Simmer for 10 minutes more, stirring
frequently. Meanwhile, beat the egg yolks until light in color.
Gradually add some of the hot soup to the egg yolks, stirring constantly.
Return the egg mixture to the soup pot and heat through. Add the rice and
chicken. Ladle hot soup into bowls and garnish with lemon slices.

Makes 16 servings.




And yet just one more

Lemon Soup

The soup below is probably better known by its Greek name,
Avgolemono, than by its Judeo-Spanish name, Sopa de Huevo Y
Limon. The recipe that follows is my favorite version of the
Soup from an old edition of BON APPETIT.

In Salonika, Greece, this soup was traditionally served after
The fast of Yom Kippur.

6 cups chicken stock
1/3 cup long-grain converted rice
1 teaspoon salt
3 large eggs
1/4 cup fresh lemon juice
1 cup cooked, shredded chicken
(about 1 whole skinned and boned chicken breast)
1/4 cup fresh parsley sprigs

Combine stock, rice and salt in large saucepan over high heat And bring to
a boil. Reduce heat, cover and simmer 20 minutes. Set aside. Beat eggs in
medium bowl until frothy and pale yellow. Very Gradually add lemon juice
in slow, steady stream beating Constantly to prevent the eggs from
curdling. Stir 2 cups hot broth-rice mixture into eggs, whisking
constantly Gradually pour back into remaining soup. Place over medium Heat
and cook until slightly thickened, about 8-10 minutes, Stirring
frequently. Do not allow the soup to boil. Remove from heat and stir in
chicken and parsley. Serving notes: This soup is equally successful
served hot or Cold. Either serve immediately or allow to cool then cover
And refrigerate several hours or overnight when serving chilled.

Linda in Tennessee

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