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Avgolemeno (Greek Lemon Egg Soup)

Avgolemono Soup

As you know blog readers, I love
copy cat recipes; whenever I have something delicious to eat while dinning out
it’s only a matter of time before I try to make it myself. 
Every time I go to my favourite greek restaurant Estia, (which is
embarrassingly often, so much so that the server that works there noticed when
I coloured my hair)
 I always
order the exact same thing: Grilled Panini and Soup; with a Lemoncello Martini
of course!  I go back and forth between their Grilled Vegetable Panini,
and the Basil Chicken one, but the soup always remains the same: 
Avgolemeno.
Since frequenting Estia, as much as
a Starbucks, I’ve nailed the ‘Pesto Chicken Panini” and the ‘Grilled
Vegetable Panini
‘; we even buy Estia’s
bottled olive oil
, so we leave nothing to chance. See this related post: 
http://shortpresents.blogspot.com/2011/08/basil-chicken-panini.html
Now that I’ve gotten the panini
making down pat (and you can too); I wanted to attempt to recreate the
delicious Avgolemono Soup.  I had some left over chicken in the fridge, so
I hit the internet ground running, and came across this recipe.


Ingredients: 

8 cups chicken stock
3/4 cup orzo pasta (used
1 cup
)

2 boneless skinless chicken breasts (cut into
cubes)

eggs
1/3 cup fresh lemon juice
(I
double this)

1 tablespoon grated lemon
zest

salt and white pepper to taste
1 tablespoon of garlic powder

2 tablespoon parsley
1 tablespoon sage
1 tablespoon rosemary
1 tablespoon thyme


Directions: 

In a large saucepan, bring stock to a
boil over medium heat. Reduce heat to medium-low and add orzo, and spices. Cook
uncovered until tender, about 15 to 20 minutes. Five minutes before pasta is
done, add chicken. 

Place eggs in mixing bowl. Whisk eggs while adding
lemon juice. Stir in zest. Whisking constantly, slowly pour a ladle of the hot
stock into the egg mixture to temper. I usually add a couple spoonfuls
just to make sure.

Reduce heat to very low. Then, while whisking the
soup in pan, slowly pour in the egg mixture. Soup should thicken slightly. Add
salt and pepper and garnish with parsley.

Nutritional
Information:
285 calories, 5 grams fat, 28 grams
carbohydrates, 24 grams proteinper serving. This recipe is low in fat.
Happy Thursday,
sp








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