*  Exported from  MasterCook  *
 
                          CHICKEN SOUP AVGOLEMONO
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Soups                            Greek
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
   64       oz           Chicken broth
                         -(You can get away
                         -with instant broth,
                         -but make sure it is
                         -of good quality.
                         -I usually use Knorr
                         -Chicken Bouillon cubes)
    4       tb           White rice (unconverted,
                         -not Uncle Ben’s!!!)
    2       lg           Eggs
    1                    Lemon
      1/2   ts           Salt (or more to taste)
 
   Bring the broth to a boil and add the rice and salt.
   Let rice cook for 15-20 minutes. Remove pot from stove
   and let it cool for a while.
   
   Separate the whites from the egg yolks, and beat the
   whites in a large bowl, until they thicken a little.
   Add the yolks and the juice of the lemon and beat
   until you get a uniform mixture.
   
   Now carefully, using a ladle, pour some of the warm
   broth into the egg mixture, while beating
   continuously.  When your bowl is full, pour the
   contents back into the remaining broth, and stir until
   you get a uniform mixture.
   
   Now serve and, I hope, enjoy!
   
   NOTES:
   
   *  Greek style egg & lemon chicken soup -- Avgolemono
   in greek means egg and lemon and is the most popular
   technique for preparing soup in Greece. So much so,
   that unless stated otherwise, when one talks of soup,
   one means avgolemono soup. What follows is a recipe
   for my favourite, chicken soup, but feel free to
   substitute any kind of meat or fish broth for the
   chicken. Yield: Serves four -hungry- people.
   
   *  This process of treating eggs is known in greek as
   avgokomma, and describes both this process and what
   will happen if you are not very careful, the egg will
   coagulate and spoil everything! In order to avoid such
   an unfortunate occurrence, you must let the broth cool
   a little before adding the egg. This can easily be
   done by starting to beat the eggs only after you have
   removed the broth from the stove, thus giving time to
   the broth to cool.  However, if you're in a hurry, you
   can pour a small glass of cold water into the broth
   (which will obviously make the soup more diluted).
   The broth must be poured slowly into the egg and lemon
   mixture, but the two must be blended quickly (use of
   an electric mixer is recommended).
   
   *  The original recipe does not require beating the
   whites separately, so you can simply beat the eggs
   whole until the whites blend with the yolks, and then
   add the lemon. If you prepare the eggs this way, the
   soup will be a little less smooth.
   
   *  The soup can be kept in the refrigerator for a day
   or two.  Be careful not to bring it to a boil when
   re-heating it, because the egg will coagulate.
   
   : Difficulty:  moderate (handling of egg whites in
   soup takes experience). : Time:  30 minutes.
   : Precision:  Approximate measurement OK.
   
   : Kriton Kyrimis
   : Princeton University, Computer Science Dept.
   : princeton!tilt!kyrimis
   : I reversed the polarity of the neutron flow...
   
   : Copyright (C) 1986 USENET Community Trust
  
 
 
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