Saturday, March 27, 2010
#52 Greek Avgolemono-Style Chicken Soup
I have always been suspicious and cautious to any recipe that contains under cooked eggs, mainly because I strongly dislike the smell of raw or undercooked yolk. But I shouldn't have to be so cautions regarding this soup. Although this is a variation of the recipe, the taste is really divine, such as food writers claim.
Avgolemono means that the soup is made with eggs and lemon juice mixed with the broth. This kind of soup seasoning is also quite popular in Bulgaria, where either whole egg, or a mix of egg and yoghurt or egg and milk are used. Lemon juice or vinegar is added afterwards.
But now back to the chicken soup. To strengthen the lemony taste I put one tsp of lemongrass in the broth and combined with garlic and onion it had quite a thai feeling.
However, the bay leaves and parsley balanced the overall taste.
The result was so good, that this soup became an instant favourite!
1-2 tbsp olive oil
2 chicken breasts - diced
1/2 onion chopped
3 cloves of garlic - crushed
1 tsp lemon grass puree
3-4 bay leaves
1.6 l vegetable stock
60-70 gr orzo pasta shapes (or rice)
parsley, oregano leaves shredded
2 egg whites
juice of 1 lemon
crumbled feta cheese
In a saucepan heat the oil, add the chicken with the onions and garlic, stir fry for a couple of minutes, until chicken has changed colour. Add the lemon grass puree, stir well, then cover with the stock and bring to the boil. Add the bay leaves, salt and pepper, lower the heat and simmer for 15 minutes.
Add the pasta shapes and simmer for more 10 -12 minutes. Add the shredded parsley and oregano.
In a clean bowl beat the egg whites until hard peaks form. Then gradually add the lemon juice and mix.
Ladle a warm soup stock from the soup to the egg white and lemon mixture and mix well. Add more of the stock and when mixed well return to the saucepan with the soup.
Warm through for 2-3 minutes without bringing to the boil.