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 Greek Recipes    Soups & Stews


Chicken Egg Lemon Soup/ Soupa Avgolemono

To warm you up on a cold day


2 lbs. chicken, whole or in pieces. 8 cups strong chicken broth
1 chopped onion salt and pepper to taste
3 ribs chopped celery 1 cup rice
2 potatoes, peeled and chopped 2 eggs, separated
2 carrots, peeled and chopped the juice of 2 lemons

In a large soup pot, bring the broth to a boil and add the chicken, onions, celery, potatoes, carrots and salt and pepper.  Simmer until the chicken is tender and the vegetables are done.

Remove the chicken to the side and strain the broth. Return broth to the pot, add the rice, and cook until done.  Remove the pot from the heat and allow to cool.

Puree the cooked vegetables and add to the cooked rice.  Remove the chicken skins and bones, and add the meat back to the soup pot.

In a large bowl, beat the egg whites until almost stiff. Add 1 yolk at a time, beating well after each addition. Beat in the lemon juice.

Add some broth to the egg lemon mixture, slowly, while beating the whole time.  Add more, and keep beating.  Slowly add the hot mixture to the pot of soup, stirring the soup the whole time.

The egg lemon sauce should be thick and foamy.  Serve immediately.

Susie's Note:  Egg Lemon sauce is easy to make.  Just remember that the stock has to be cooled down a bit or else it will cook the eggs before you can get it into the soup. \


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