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ATHENS MARKET'S AVGOLEMONO SOUP (EGG LEMON SO
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Soups Fruits
Amount Measure Ingredient -- Preparation Method
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INGREDIENTS
1 Frying chicken, whole
4 1/2 qt Water
Salt to taste
2 c Rice (uncooked)
Lemon juice from 3 lemons
5 Eggs
Salt and pepper
DIRECTIONS
Place chicken, water, and desired amount of salt in
heavy pot. Bring to boil. Reduce heat and simmer for
approximately 1 1/2 to 2 hours, skimming foam off top
as necessary. Add more water, as necessary, so you
will end up with 3 quarts of chicken stock. Remove
chicken and set aside for later use. Strain chicken
stock into clean saucepan, reserving 3 cups. Bring
stock in saucepan to boil. Add rice and bring back to
boil. Reduce heat and simmer for 30 minutes or until
rice is soft. In a large measuring cup, place lemon
juice with one cup of reserved chicken stock. Set
aside. In large mixing bowl beat eggs on high speed
for 4 minutes. Reduce speed to medium and continue
beating while you slowly add lemon juice and stock
mixture. Into same mixture, pour 2 cups of reserved
chicken stock slowly, while continuously mixing. Turn
mixer off. Pour egg and lemon mixture slowly into
saucepan of rice and stock, stirring continually.
Continue to stir for one minute while soup cooks.
Remove from heat. Salt and pepper to taste. Serve hot.
NOTE: You can chop up the cooked chicken into small
chunks and add it to the soup. Or use the chicken to
make chicken salad, sandwiches, etc. Courtesy of
Shareware RECIPE CLIPPER 1.0
Posted By ehunt@bsc835.bsc.edu (Eric Hunt) On
rec.food.recipes or rec.food.cooking
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