carol-whidbey-is
Well-known member
have tried to look up but nothing help please
I have a friend that is loking for a soup recipe not sure if she is spelling it right Avongus
- Thread starter carol-whidbey-is
- Start date
dawn_mo
Well-known member
Could it be this one? REC: Avgolemono Soup
* Exported from MasterCook *
AVGOLEMONO SOUP
Recipe By :Lita/By Jove
Serving Size : 4 Preparation Time :0:00
Categories : Soups And Stews
Amount Measure Ingredient -- Preparation Method
6 cups chicken broth (homemade or one 49 oz.
1 can chicken broth)
2 chicken breasts (frozen OK)
2 cups water
3/4 cup uncooked white rice
2 lemons or large limes (I use whichever is
cheaper)
3 large eggs
Salt & Pepper
Poach the chicken breasts in the chicken broth (don't boil, as the chicken becomes tough). When the chicken is done, remove it from the broth, shred, and set aside. Add the water and rice to the broth and bring to a boil. Reduce heat and simmer until rice is cooked. Combine the eggs and the juice of the lemons/limes in a jar and shake until frothy (break the yokes first with a fork).
Add this mixture bit by bit to the broth/rice, which should be on "low." Stir
after each addition. I shake the egg/lemon after each addition to keep it frothy. After incorporating the egg/lemon mixture, add the chicken and season to taste with S & P. You may want to season with a little more lemon or lime juice (I do) or add water if you think the soup is too thick. I usually leave it on the burner on low for another 5 minutes to ensure that the egg is cooked and the flavors have blended.
- - - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
AVGOLEMONO SOUP
Recipe By :Lita/By Jove
Serving Size : 4 Preparation Time :0:00
Categories : Soups And Stews
Amount Measure Ingredient -- Preparation Method
6 cups chicken broth (homemade or one 49 oz.
1 can chicken broth)
2 chicken breasts (frozen OK)
2 cups water
3/4 cup uncooked white rice
2 lemons or large limes (I use whichever is
cheaper)
3 large eggs
Salt & Pepper
Poach the chicken breasts in the chicken broth (don't boil, as the chicken becomes tough). When the chicken is done, remove it from the broth, shred, and set aside. Add the water and rice to the broth and bring to a boil. Reduce heat and simmer until rice is cooked. Combine the eggs and the juice of the lemons/limes in a jar and shake until frothy (break the yokes first with a fork).
Add this mixture bit by bit to the broth/rice, which should be on "low." Stir
after each addition. I shake the egg/lemon after each addition to keep it frothy. After incorporating the egg/lemon mixture, add the chicken and season to taste with S & P. You may want to season with a little more lemon or lime juice (I do) or add water if you think the soup is too thick. I usually leave it on the burner on low for another 5 minutes to ensure that the egg is cooked and the flavors have blended.
- - - - - - - - - - - - - - - - - - -
Here's another from Evelyn in Athens that is a great recipe
YOUVARLAKIA AVGOLEMONO)
(Meatballs in Egg-Lemon Soup)
1 /2 lb Ground beef
1/2 lb Ground pork
1 Onion, minced
1 Garlic clove, minced fine (opt)
6 tb Raw long-grain white rice
Chopped fresh parsley
2 tb Chopped fresh dill or mint
1 ts Dried oregano or thyme
Salt & freshly ground pepper
3 Eggs
5 c good chicken stock
4 oz Unsalted butter
1 Onion, chopped
2-3 Carrots, sliced
1 lg Potato, cubed
1 Lemon (or more), juice only
In a large bowl, combine the meat, minced onion, garlic, raw rice, 3 tablespoons chopped parsley, the dill or mint, oregano, salt and pepper, and 1 egg, slightly beaten. Knead for a few minutes, then shape into walnut-sized meatballs and set aside.
In a soup pot, bring the water or stock to boil with the butter, chopped onion, carrot and potato and salt and pepper to taste. Lower the heat and add the meatballs. Simmer, covered, for 30 minutes. If you like your soup thick, add 2 tbs of cornstarch to a little bit of cold water, mix and add to the soup. Simmer until thick. Remove from the heat.
To prepare avgolemono, beat the remaining 2 eggs for 2 minutes. Gradually add the lemon juice. Then add 1 cup of the hot broth by droplets, beating steadily, until nearly all
has been added. Add the egg mix to the soup and heat,
being careful not to let it boil. Serve hot, garnished with parsley. Serve Feta with the soup if you like.
YOUVARLAKIA AVGOLEMONO)
(Meatballs in Egg-Lemon Soup)
1 /2 lb Ground beef
1/2 lb Ground pork
1 Onion, minced
1 Garlic clove, minced fine (opt)
6 tb Raw long-grain white rice
Chopped fresh parsley
2 tb Chopped fresh dill or mint
1 ts Dried oregano or thyme
Salt & freshly ground pepper
3 Eggs
5 c good chicken stock
4 oz Unsalted butter
1 Onion, chopped
2-3 Carrots, sliced
1 lg Potato, cubed
1 Lemon (or more), juice only
In a large bowl, combine the meat, minced onion, garlic, raw rice, 3 tablespoons chopped parsley, the dill or mint, oregano, salt and pepper, and 1 egg, slightly beaten. Knead for a few minutes, then shape into walnut-sized meatballs and set aside.
In a soup pot, bring the water or stock to boil with the butter, chopped onion, carrot and potato and salt and pepper to taste. Lower the heat and add the meatballs. Simmer, covered, for 30 minutes. If you like your soup thick, add 2 tbs of cornstarch to a little bit of cold water, mix and add to the soup. Simmer until thick. Remove from the heat.
To prepare avgolemono, beat the remaining 2 eggs for 2 minutes. Gradually add the lemon juice. Then add 1 cup of the hot broth by droplets, beating steadily, until nearly all
has been added. Add the egg mix to the soup and heat,
being careful not to let it boil. Serve hot, garnished with parsley. Serve Feta with the soup if you like.
Or Albondigas (Mexican Meatball Soup) posted by Michael in Phoenix?
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=2805
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=2805