As LOs and I have been very ill the last few days, DH decided to treat us to a traditional Greek soup that his mum always made for him when he was sick, to make us feel better. It was delicious. Warming, light, tasty and soothing. Just perfect.
Avgolemoni simply means egg and lemon.
It is very simple to make but takes a bit of time (about 1h 15 mins)
What you need:
1 Whole chicken
1/2 Cup of uncooked white rice
Salt and peppar to taste
3 Eggs, Beaten
2 Lemons, Juiced
1, Rinse chicken and remove any organ that may be inside. Put into pan that is just slightly larger than the chicken. Pour enough water to cover the chicken + abut 1 inch. Bring to boil then simmer for 45 min-1 hr. Skim off the fat at regular intervals.
2, When the meat is done and falls easily off the bone, remove the chicken onto a dish. Add the rice and simmer for about 20 mins or until the rice is tender.
3, In the meanwhile, whisk the eggs and lemon juice together. When the rice is ready, turn off heat. Whisk a ladle of stock into the eggs, slowly. Otherwise it may curdle. Graduallywhisk more stock into the eggs, until the mixture is warm. Then add the mixture back into the pot, whisking briskly. You should now have a creamy, cloudy soup. Season to taste.
4, Serve with bread. Chicken can be torn into soup or serve on the side.
5, Enjoy !