Athens market's avgolemono soup (egg lemon soup)
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Athens market's avgolemono soup (egg lemon soup)
  Lemon    Soups    Eggs  
Last updated 6/12/2012 1:05:21 AM. Recipe ID 30271. Report a problem with this recipe.
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      Title: Athens market's avgolemono soup (egg lemon soup)
 Categories: Soups, Fruits
      Yield: 1 Servings
 
           INGREDIENTS
      1    Frying chicken, whole
  4 1/2 qt Water
           Salt to taste
      2 c  Rice (uncooked)
           Lemon juice from 3 lemons
      5    Eggs
           Salt and pepper
           DIRECTIONS
 
  Place chicken, water, and desired amount of salt in heavy pot. Bring
  to boil. Reduce heat and simmer for approximately 1 1/2 to 2 hours,
  skimming foam off top as necessary. Add more water, as necessary, so
  you will end up with 3 quarts of chicken stock. Remove chicken and
  set aside for later use. Strain chicken stock into clean saucepan,
  reserving 3 cups. Bring stock in saucepan to boil. Add rice and bring
  back to boil. Reduce heat and simmer for 30 minutes or until rice is
  soft. In a large measuring cup, place lemon juice with one cup of
  reserved chicken stock. Set aside. In large mixing bowl beat eggs on
  high speed for 4 minutes. Reduce speed to medium and continue beating
  while you slowly add lemon juice and stock mixture. Into same
  mixture, pour 2 cups of reserved chicken stock slowly, while
  continuously mixing. Turn mixer off. Pour egg and lemon mixture
  slowly into saucepan of rice and stock, stirring continually.
  Continue to stir for one minute while soup cooks. Remove from heat.
  Salt and pepper to taste. Serve hot. NOTE: You can chop up the cooked
  chicken into small chunks and add it to the soup. Or use the chicken
  to make chicken salad, sandwiches, etc. Courtesy of Shareware RECIPE
  CLIPPER 1.0
  
  Posted By ehunt@bsc835.bsc.edu (Eric Hunt) On rec.food.recipes or
  rec.food.cooking
  
  File




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Recipe ID 30271 (Apr 03, 2005)

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