Recipe by:   Fae’s Twist & Tango    (fae-magazine.com)

[Pronounced Ahv-ghoh-LEH-moh-no]… is a Greek Egg-Lemon Soup

Note the recipe below for   ‘how to make the chicken broth’   -or  – if store bought salted broth is used, omit the salt, or adjust to taste.

INGREDIENTS

•   5  cups   chicken broth
•   1/3  cu p basmati rice
•   2  eggs – at room temperature
•   1/3  cup  lemon juice
•   1/2  tsp  salt
•   1/4  tsp  dried dill or 1 tsp fresh chopped dill

DIRECTIONS

◊  In a pot, bring the skimmed broth to a boil.  Add rinsed rice, reduce the heat, and simmer uncovered for 15 minutes. Remove from heat.

◊  In a medium bowl, whisk the eggs, add lemon juice and continue whisking, until well-blended.

◊  To temper, gradually whisk  1  ladle  worth of the hot broth into the eggs/lemon mixture.
(Adding some of the hot broth to the eggs/lemon mixture before whisking it into the hot soup in the pot, makes the eggs less likely to curdle.)

◊  Add the egg mixture into the pot, stir quickly, continuously.  Simmer for 2 minutes or until the soup has thickened slightly. Do not let it boil.

◊  If home made chicken broth was made:
To the soup, add de-boned, skinless, cut small pieces of cooked chicken (1~2 cups), cut pieces of cooked carrot and celery, dill,  stir and simmer for  1  more  minute.  Serve hot.

~    Kalí órexi!     ~

Recipe by: Fae’s Twist & Tango (fae-magazine.com)

INGREDIENTS

•   2.5 Kg/ 5.5 lbs chicken – whole or cut  (drumsticks with bones are best for broth)
•   1 small onion cut
•   1 medium carrot peeled and cut
•   1 rib celery sliced
•   1½ tsp salt

DIRECTIONS

◊  Wash chicken inside and out, under cold, running water.  Trim fat and cut off excess skin.

◊  Put chicken in a deep medium pot.

◊  Add onion, carrot, celery and salt, pour in water to cover the chicken and bring to a boil on high heat.  Lower heat to medium-low.   Skim off  floating foam/scum  from top,
using  ami shakushi.

◊  Cover and simmer for 2 hours.

◊  Strain entire contents of the pot into a large colander set on top of a large bowl.

◊  Lift the colander and put it on top of the pot. Skim floating  fat on  top of the broth.