SOUPA AVGOLEMONO
Steps:
- Bring 8 c. stock to boil in a large stock pot. Add orzo and simmer until tender, 20 minutes. Turn off burner. Whip egg whites until medium peaks. Add egg yolks, beating continuously with wire whisk. Add lemon juice, beating until combined. Temper eggs with 2 c. broth - add one cup broth to egg mixture in constant slow stream while continuing to beat with a whisk so you do not curdle the eggs. Add second cup of broth to eggs and then return entire egg mixture back to remaining broth in stock pot. At this point you can add the thin shredded slices of chicken, if using (although classic recipes do not include the chicken meat). To serve, garnish with freshly ground black pepper and thinly sliced lemon. When reheating, do not re-boil - heat slowly until very warm or you may curdle the eggs. I sometimes add more than juice of 3 lemons, as the sourness is the best part of the taste! You should taste lemon, richness of eggs, salt of chicken, and starch of rice and you've made it perfectly.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »#60-minutes-or-less #time-to-make #course #cuisine #preparation #low-protein #healthy #soups-stews #greek #european #low-fat #dietary #low-cholesterol #low-saturated-fat #low-calorie #low-carb #low-in-something
You'll also love