On Feb 14, 12:35*pm, "Bob Terwilliger" >
wrote:
> Kris wrote:
> > Avgolemono
>
> > 8 c. chicken stock
> > 1 c. rice (not converted)
> > 4 eggs, separated
> > juice of 3 lemons
> > fresh ground black pepper
>
> > Boil broth, add rice, reduce to a simmer, and cook until rice is
> > tender, about 15-20 min.
>
> > Whip whites until soft peaks, then (manually now) add yolks beating
> > continuously. Add juice, mix in well. Temper eggs by adding 2 c. of
> > the broth, added slowly while continuing to beat so you do not curdle
> > the eggs.
>
> > Add tempered eggs to remaining broth and stir until combined. Add
> > pepper to taste.
>
> > When reheating, do not let come to a boil - heat gently or the eggs
> > may curdle.
>
> > Very simple, with few ingredients. Just be careful to not over-beat
> > the white or the soup may come out foamy. If it does, though, no
> > biggie - the taste will still be delicious. Enjoy!
>
> I'm fond of the Cook's Illustrated version, particularly the first variation
> given below:
>
> GREEK EGG-LEMON SOUP (AVGOLEMONO)
>
> 2 quarts chicken stock, preferably homemade
> 1/2 cup long-grain white rice
> 1 bay leaf
> 4 green cardamom pods, crushed
> * *OR 2 whole cloves
> large zest strips from 1 1/2 lemons
> 1 1/2 teaspoons salt
> 2 large eggs plus 2 yolks, preferably at room temperature
> 1/4 cup juice from zested lemons
> 1 large scallion, sliced thin, and/or 3 tablespoons chopped fresh mint
> leaves
>
> 1. *Bring chicken stock to boil in medium non-reactive saucepan over high
> heat. *Add rice, bay leaf, cloves or cardamom, lemon zest, and salt; reduce
> heat to medium and simmer until rice is tender and stock is aromatic from
> lemon zest, 16 to 20 minutes. *With slotted spoon, remove and discard bay
> leaf, cloves or cardamom, and zest strips; increase heat to high and return
> stock to boil, then reduce heat to low.
>
> 2. *Whisk eggs, yolks, and lemon juice lightly in medium nonreactive bowl
> until combined. *Whisking constantly, slowly ladle about 2 cups hot stock
> into egg mixture; whisk until combined. *Pour egg-stock mixture back into
> saucepan; cook over low heat, stirring constantly, until soup is thickened
> and wisps of steam appear, 4 to 5 minutes. *Do not simmer or boil. *Divide
> soup among serving bowls, sprinkle with scallion and/or mint; serve
> immediately.
>
> NOTES:
> 1. *Room-temperature eggs yield a marginally smoother texture than eggs
> right out of the refrigerator.
>
> 2. *Homemade stock makes a BIG difference.
>
> 3. *The soup thickens to a gravylike consistency if it's reheated, so it's
> important to serve it immediately.
>
> VARIATIONS:
>
> EGG-LEMON SOUP WITH CINNAMON AND CAYENNE
>
> This variation, which was the favorite of the test kitchen, is based on a
> Tunisian-style egg-lemon soup: *Follow the recipe for Greek Egg-Lemon Soup,
> substituting one 2-inch stick of cinnamon and a pinch of cayenne for the
> cloves or cardamom.
>
> EGG-LEMON SOUP WITH SAFFRON
>
> Follow the recipe for Greek Egg-Lemon Soup, adding a pinch (about 1/4
> teaspoon) saffron threads, crushed between fingertips, along with rice, bay
> leaves, cloves or cardamom, salt, and zest.
>
> EGG-LEMON SOUP WITH CHICKEN
>
> Follow any of the recipes given above, adding two boneless, skinless chicken
> breasts (about 12 ounces total) cut into 1/2-inch cubes to stock along with
> rice, seasonings, and zest.
>
> APPENDIX:
>
> QUICK HOMEMADE CHICKEN STOCK
>
> 1 tablespoon vegetable oil
> 1 medium onion, chopped medium
> 4 pounds chicken backs and necks, hacked with cleaver into 2-inch pieces
> * (you can use chicken wings instead, if necks and backs are unavailable)
> 2 quarts boiling water
> 2 teaspoons salt
> 2 bay leaves
>
> 1. *Heat oil in large stockpot over medium-high heat until shimmering; add
> onion and sauté until softened slightly, 2 to 3 minutes. *Transfer onion to
> large bowl. *Add half of chicken pieces to pot, sauté until no longer pink,
> 4 to 5 minutes. *Transfer cooked chicken to bowl with onion. *Repeat with
> remaining chicken pieces. *Return onion and chicken pieces to pot. *Reduce
> heat to low, cover, and cook until chicken releases its juices, about 20
> minutes. *Increase heat to high; add boiling water, salt, and bay leaves.
> Return to simmer, reduce heat to medium-low, then cover and barely simmer
> until broth is rich and flavorful, about 20 minutes.
>
> 2. *Strain broth and discard solids. *Spoon off fat and discard (or keep for
> some other unholy purpose). *Stock can be covered and refrigerated up to 2
> days or frozen for several months.
>
> Bob- Hide quoted text -
>
> - Show quoted text -

I've never tried such a (comparatively) version. I guess I like the
simplicity of the soup, so I wouldn't want to mask the basic flavors.

But it's always good to have options.

Kris