|The finished product.|
Today, I'm posting something you will rarely see here: a recipe. I rarely cook, and when I do it usually involves boiling water and some sort of powder or item in a can. However, I am visiting my mother, who is Greek, and she makes the best avgolemono soup in the world. All cultures seem to have some form of chicken soup; this is the Greek version.
Although I first posted this on Sparkpeople.com, this is not a 'healthy' recipe. This is the way my mother, a real Greek, makes it... although the bouillon is a recent addition. Restaurants often just use the egg whites; my mother uses whole eggs.
Chicken Broth, 10 cup (8 fl oz)
Egg, fresh, 5 large
Lemon Juice, 4 lemon yields
White Rice, medium grain, 4 cup
Chicken bouillon, 3 cubes
Salt and pepper to taste
Boil a chicken for two hours. Remove the chicken from the pot, and use for chicken salad or some other purpose (you can add some of the meat back to the soup later if you want).
Add 1 and 1/3 cups dry rice to the pot. Let the rice cook. TURN DOWN THE HEAT.
Squeeze the 4 lemons. Beat the eggs, THEN add the lemon juice. Beat together.
Slowly add a LITTLE bit of the broth at a time to the egg-lemon mixture until the mixture gets very warm. Dump into the broth and stir.
Let the broth come to where it begins to boil again, and take the pot OFF the heat. I cannot stress this part enough; you don't want the egg to 'break'. The only reason Mom lets it boil at all is because of salmonella worries.
Side note: some people use orzo instead of rice. My mother is a purist. Also: don't add onions of any sort. Trust me on this one.
I added this to my repertoire at SparkPeople because I needed a calorie count (the vat above comes out to about 16 servings at 137 calories each, if you're curious). Since I shared it, I have received several responses from people who tried making it and loved the results. Guess I give better directions for cooking than doing the actual cooking.
If you try it, I hope it turns out well.