Date: Mon, 16 Aug 93 09:31:11 +0200
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From: especkma@reed.edu (Erik. A Speckman)
Source: _The Way Yia Yia Did It_ from the Greek Orthodox Ladies
Philoptochos Society, Saint Sophia Greek Orthodox Church,
San Antonio, Texas.
AVGOLEMENO
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Ingredients:
------------
1/2 cup uncooked rice or orzo (rice shaped pasta, which I prefer)
7-8 cup stock (I use chicken)
2 tblsp water
2-3 eggs
juice of 1 lemon
salt and pepper to taste
Instructions:
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Prepare a stock by boiling slowly lean lamb, meat bones, or chicken with
enough water to cover. Strain stock when meat is done. 1/2 hour before
serving, boil stock and add rice or orzo. When orzo is done, reduce
heat to simmer. In a bowl, beat eggs with 2 Tbsp. water and the lemon
juice. Spoon broth into egg mixture STIRRING CONSTANTLY to prevent
curdling. After adding about 5 Tbsp. broth to eggs, add eggs to the
broth on the stove STIRRING CONSTANTLY. Remove from heat. It should be
slightly thick. Serve immediately. I like this pretty "lemony", so I
sometimes add more lemon.
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From: arielle@taronga.com (Stephanie da Silva) KOTOSOUPA AVGHOLEMONO (EGG-LEMON CHICKEN SOUP) ============================================== Ingredients: ------------ 6 cups chicken broth 6 tblsp rice or orzo 3 eggs juice of 1 large lemon (or more) Instructions: ------------- Bring broth to boil and add rice or orzo. Cover and cook for 20 minutes (rice) or 10 minutes (orzo). While the rice cooks, lightly beat the eggs and the lemon juice together. Remove the broth from heat. Slowly mix about one cup of the hot broth into egg-lemon mixture. Add to the soup gradually while stirring. Serves six. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: Karen.Mintzias@f129.n102.z1.calcom.socal.com (Karen Mintzias)
Source: "The Food of Greece" by Vilma Liacouras Chantiles; Avenel Books,
New York.
SOUPA AVGOLEMONO (GREEK EGG-LEMON SOUP)
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(Servings: 6)
Ingredients:
------------
2 qt Chicken broth; strained
1/2 cup Raw long grain white rice
2 Whole eggs or egg yolks
2 Lemons; (juice only)
Salt
Instructions:
-------------
Bring the broth to a full boil in a soup kettle. Gradually add the rice,
stirring constantly until the broth boils again. Reduce the heat, cover,
and simmer until the rice is just tender, not mushy, 12 to 14 minutes.
Remove from the heat and keep warm while preparing avgolemono. Beat the
eggs for 2 minutes. Continue to beat, gradually add the lemon juice.
Slowly add some of the hot broth to the egg-lemon mixture, beating
steadily. Stir the mixture into the soup and cook over minimum heat,
without boiling, until the soup thickens to coat a spoon. Taste for
salt, and keep warm over hot water until ready to serve. Pass the
pepper mill at the table for additional zest.
Note:
-----
If desired, bite-sized pieces of cooked chicken may be added to soup
before adding the rice.
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