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Chicken Soup w/Avgolemono Sauce




Source of Recipe


by Millie, from The Complete Book of Greek Cooking


Recipe Introduction


Avgolemono is a staple in Greek cuisine, used in soups and as a sauce for stews, vegetables and meats.



Recipe Link: http://messageboards.ivillage.com/n/mb/message.asp?webtag=iv-fdcooking&msg=10095.140

List of Ingredients




SOUP:
1 3~3 ½ # roasting chicken
2~2½ qts water
a few peppercorns
1 small carrot
1 onion
1 stalk celery
salt to taste
1 C raw converted rice, orzo or kritharaki

AVGOLEMONO SAUCE:
2 eggs
3 T fresh lemon juice


Recipe



Wash chicken & place in heavy kettle in water to cover. Add peppercorns, carrot, onion & celery. Bring to a boil, cover & simmer over low heat for 2 hrs or til chicken is tender, adding salt to taste during last hr of cooking. Remove chicken & keep warm.

Strain broth & remove as much fat as possible. Add rice, orzo or kritharaki & simmer, covered, til rice or pasta is tender, 15~20 minutes.

MAKE THE AVGOLEMONO SAUCE:
Hand method: Beat eggs well & gradually beat in lemon juice. Add 2 C hot, strained broth slowly to egg sauce, beating constantly. Return to soup to heat & stir vigorously til thickened.

Blender or food processor method: Blend eggs w/lemon juice. With motor running, very slowly add 2-3 C hot, strained broth. When combined, pour egg-lemon mix from bowl into remaining broth, stirring briskly. After all the liquid has been combined, reduce heat & continue to stir til thickened.

To serve, ladle into soup bowls & add slices of cooked chicken if desired.

NOTE: a 46oz can of chicken broth can be used. Bring to a boil & add rice or orzo. Simmer for 15~20 minutes, or til rice or pasta is tender. Remove from heat & prepare avgolemono sauce as explained above. Combine w/hot soup, stir & serve.

Yield: 6~8 Servings