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Avgolemono
1655 ml chicken broth
100 g uncooked orzo pasta
3 eggs
1 lemon, juiced
15 ml cold water
salt and pepper to taste
Pour the chicken broth into a large saucepan, and bring it to the boil. Add the pasta and cook for 5 minutes. Beat the eggs until frothy, then add the lemon juice and 1 tablespoons of cold water. Slowly stir in a ladleful of the hot chicken stock, then add one or two more. Be careful not to scramble the eggs! Return this mixture to the pan, off the heat, and stir well. Season with salt and pepper and serve at once, garnished with lemon slices. Do not let the soup boil once the eggs have been added or it will curdle!
Easy Avgolemono Soup
1 (10.75 ounce) can condensed cream of chicken soup
295 ml milk
90 g uncooked white rice
235 ml water
60 ml lemon juice
In a medium sauce pan combine soup and milk. Heat through while whisking. In a small sauce pan boil 1 cup water and uncooked rice. Reduce heat and simmer 20 minutes, or until tender. Add rice to soup and cook until heated through. Add lemon juice in small increments until a subtle lemon taste develops. Serve warm.
1655 ml chicken broth
100 g uncooked orzo pasta
3 eggs
1 lemon, juiced
15 ml cold water
salt and pepper to taste
Pour the chicken broth into a large saucepan, and bring it to the boil. Add the pasta and cook for 5 minutes. Beat the eggs until frothy, then add the lemon juice and 1 tablespoons of cold water. Slowly stir in a ladleful of the hot chicken stock, then add one or two more. Be careful not to scramble the eggs! Return this mixture to the pan, off the heat, and stir well. Season with salt and pepper and serve at once, garnished with lemon slices. Do not let the soup boil once the eggs have been added or it will curdle!
Easy Avgolemono Soup
1 (10.75 ounce) can condensed cream of chicken soup
295 ml milk
90 g uncooked white rice
235 ml water
60 ml lemon juice
In a medium sauce pan combine soup and milk. Heat through while whisking. In a small sauce pan boil 1 cup water and uncooked rice. Reduce heat and simmer 20 minutes, or until tender. Add rice to soup and cook until heated through. Add lemon juice in small increments until a subtle lemon taste develops. Serve warm.
Greek Lemon Chicken Soup
1895 ml chicken broth
120 ml fresh lemon juice
55 g shredded carrots
80 g chopped onion
60 g chopped celery
85 g chicken soup base
0.6 g ground white pepper
55 g margarine
30 g all-purpose flour
160 g cooked white rice
140 g 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.
1895 ml chicken broth
120 ml fresh lemon juice
55 g shredded carrots
80 g chopped onion
60 g chopped celery
85 g chicken soup base
0.6 g ground white pepper
55 g margarine
30 g all-purpose flour
160 g cooked white rice
140 g 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.
lol Sorry Tingirl - I didn't realize you were playing "stump the band" - I would have waited to see if anyone else got it right!!! You did throw me off for a moment with the spelling :)
You must be a very good cook - and you do come up with some interesting recipe requests:) but what I like most of all about you Tingirl is that you get right back on here and Post to let us know that you READ what we posted and that we gave you what you needed!!! You should give lessons to a lot of the ABer's who never give you any clues at all after you have tried to help them!!!
You must be a very good cook - and you do come up with some interesting recipe requests:) but what I like most of all about you Tingirl is that you get right back on here and Post to let us know that you READ what we posted and that we gave you what you needed!!! You should give lessons to a lot of the ABer's who never give you any clues at all after you have tried to help them!!!
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