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.
Title: Athens market's avgolemono soup (egg lemon soup)
Categories: Soups, Fruits
Yield: 1 Servings
1 Frying chicken, whole
4 1/2 qt Water
Salt to taste
2 c Rice (uncooked)
Lemon juice from 3 lemons
Salt and pepper
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
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