What is Avgolemono soup?

Avgolemono soup is a traditional Greek soup made of chicken broth, rice or orzo, eggs and lemon juice. When it is well made, it has a rich citrus taste and an almost creamy texture of eggs. Soup can be served hot or cold, as a small appetizer or as a large bowl of warming, soothing soup in a cold day. Many Greek restaurants offer Avgolemono soup and can also be easy to make at home. Home chefs can also adjust the ingredients for twisting on the basic recipe. If you have accidentally, you can make chicken at home, or you can buy it at the store. Look for chicken stock made of vegetables if you can because it will have a fuller taste; If you cook for vegetarians, use rich vegetables and try to find a broth with a low amount if possible.

If you plan to use small pasta in the soup such as orzo, cook and drain them while pulling out pexcept to be ready to mix. You can also cook rice in the same pot you will use for the broth to make Avgolemono soup an easy thing with one container. Cook one half a cup for every six cups of the broth you want to use and pour the broth directly through the boiled rice to warm it up.

When the broth is close to temperature, whisk two eggs and pour into a small amount of warm broth, whipping it together with eggs to prevent clotting. Then add a mixture of eggs back to a mixture of broth and rice, along with the juice of two lemons and salt and pepper to taste. Serve Avgolemono soup immediately with ornaments.

Add some common variants on the Avgolemono soup soup or pieces of chicken. You can also create a sauce with Avgolemono by mixing the chicken broth, lemon and egg, but no rice and allowing the mixture to thicken with corn starch. The sauce can be poured into steamed vegetables, pasta and grains for further taste. This soup is quick and relativelyIt is easy, so it is a good complement to the repertoire of busy chefs. You may also be interested in young dinners in Avgolemono with small pasta shapes such as miniature bow tie or alphabetic pasta.