2.0 Avgolemono Soupa Yia Yia Soup
Chicken Soup with Egg-Lemon Sauce
1 (3 ½ -lb) fryer or chicken parts
1 small onion, quartered
1 stalk celery with leaves
2 teaspoons salt
¼ teaspoon pepper
12 cups water
¾ cup rice, orzo or fine noodles
Chicken Stock: Wash chicken and place in a large pot. Cover with water. Add remaining ingredients except rice. Bring to a boil and skim foam from top. Lower heat and simmer for about 1½ hours. Remove chicken and strain broth. Reserve chicken for another use. Add rice (or orzo, fine egg noodles) and cook until tender. Prepare Egg-Lemon Sauce.
Egg-Lemon Sauce Method 1:
4 eggs
Juice of 2 lemons
1tablespoon water
Beat eggs until lemon colored. Gradually add lemon juice with water. Continue beating until blended. Add a little hot broth to this mixture while beating. Return to soup, stirring in folding motion until thickened.
Egg-Lemon Sauce Method 2:
4 eggs, separated
Juice of 2 lemons
Beat eggs whites until they form soft peaks. Add yolks, one at a time and continue to beat. Gradually beat in lemon juice. Add a little hot broth to egg mixture beating constantly. Return to soup to heat and stir in folding motion until thickened.
Recipe from:
Greek Gourmet Treats
A Collection of Recipes by Saints Mary and Martha Philoptochos Society
St. George Greek Orthodox Church
Knoxville, TN. 37919