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Sunday, November 25, 2007

Greek Lemon/Egg Chicken Soup


I don’t know what inspired me to make this classic. I was looking for a new Spanish dish to try. Instead I decided to whip up this soup that I haven’t made in ages. It is one of the easiest Greek dishes in my repertoire. The simplest Greek dish in my repertoire is a Greek peasant salad and that is still probably my all-time favorite dish.

Avgolemono Soup

1 whole chicken
1 onion
2 cloves garlic
3 bay leaves
3 eggs
1 Lemon (juice)
1 ½ cup rice
Salt & pepper

Place the whole chicken in a pot with water. Add the onion and garlic with the skin, bay leaves, and salt and pepper. Boil for about two hours. Drain the stock through a colander and pull the chicken off the bone and set aside. Return the stock to the burner and add the rice. Beat the whites of the eggs until they are a bit stiff and then add the yolks and continue beating. Add the lemon juice to the eggs. Add a little of the hot stock to the egg/juice mixture making sure not to let it curdle. Keep adding hot stock a little at a time until the eggs and stock are thoroughly mixed. Add this to the stock along with the boned chicken.

That’s all there is to this dish. It is really satisfying, especially on a cold day (We don’t really have cold days here so how about cool days?). It has a great sweet/salty flavor and the eggs act as a thickener like a cream-based soup. I ate two big bowls of it earlier today and I feel like the button on my jeans is going to blow out and kill some innocent bystander.

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