Text 24305, 88 rader
Skriven 2012-05-02 07:42:39 av Dave Drum (1:18/200.0)
Ärende: Avgolemono Soup
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Simplyrecipes.com is becoming one of my favourite sites for recipes and dinner
suggestions. Here is a soup I order every time I find it on a menu. And now
it's in my arsenal of stuff I can whip up quickly and have a tasty nosh.

Last night's supper ....

"The mixture of eggs, lemon and hot broth is a classic combination in Greek
cooking. And if there is a classic dish that highlights this combination, it is
the chickeny avgolemono soup. Avgo-wha? Ah-vo-LEMEN-o, or at least that's how I
remember the Greeks at the local diner in New Jersey saying it. The "g" isn't
always pronounced.

Like gumbo, goulash or chilli, there are untold versions of this soup. Some,
like this one, have bits of chicken in them. Some start with a whole chicken
and take hours. A few have nothing more than chicken broth and the egg-lemon
sauce. Most, however, have a starch such as rice or orzo pasta.

The key to avgolemono is the egg-lemon sauce. It is what make this version of
chicken soup special. What starts as a pretty ordinary mix of chicken, onions,
pasta and broth becomes silky, tangy and unforgettable.

This is a weeknight version of avgolemono, one you can whip together in less
than 30 minutes; some versions take all day. The only tricky part of this whole
recipe is when you add the egg-lemon mixture: You need to temper the eggs so
they don't scramble when you add them to the hot broth. But this is not rocket
science, and if you can whisk with one hand and pour with the other you are
good to go. And if you can't? Find a helper. Kids love to help cooking, so
maybe ask your daughter or son to whisk while you pour. Or vice versa.

One thing about this soup: Never let it boil once you've added the egg-lemon
mixture. The soup can break and you essentially get a Greek version of egg drop
soup. Still edible, but ugly. Same goes for reheating leftovers: Do it gently,
and don't let the soup boil."

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Hank's Avgolemono Soup
 Categories: Soups, Poultry, Citrus, Rice, Eggs
      Yield: 7 servings

      2 tb Olive oil
      1 c  Chopped yellow onion
      5 c  Chicken stock
           +=PLUS=+
      1 c  Water
    1/2 c  Orzo or rice
      1 lb Chicken; 1/4" cubes
           Salt
      3 tb Lemon juice
      3 lg Eggs
           Fresh parsley to garnish

  Heat the olive oil in a medium pot and saute the onions
  over medium-high heat until they are soft and translucent,
  4-5 minutes. While the onions are cooking, bring another
  pot of salted water to a boil and add the orzo or rice.

  When the onions are ready, add the chicken stock and water
  and bring to a bare simmer. When the orzo or rice is
  nearly done - firm, but mostly cooked - drain the boiling
  water and add the pasta or rice to the chicken broth. Add
  the diced chicken breast to the pot. Let this cook 5-8
  minutes, then taste the soup for salt.

  Beat the eggs in a bowl. Whisking constantly, add the
  lemon juice to the eggs. You will need to temper the eggs
  before you add the egg-lemon mixture to the soup. It takes
  both hands to do this. With one hand, whisk the egg-lemon
  mixture vigorously. With the other, slowly pour in a
  ladle's worth of hot broth. Do this at least twice, and
  you can add as many ladle's worth of broth as you want to
  the mixture.

  Turn the heat off the soup. Whisk the soup with one hand
  while you pour the hot egg-lemon mixture in with the
  other. Serve at once, garnished with parsley.
 
  Yield: Serves 6-8.

  From: http://simplyrecipes.com

  Uncle Dirty Dave's Kitchen

MMMMM

... A joke's a very serious thing. - Charles Churchill
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