Avgolomeno Soup

Epicurean Exploits - Food and Recipes
1

I’m going to make Avgolomeno Soup for my first time for a Greek dinner this coming weekend. Does anyone have a good recipe? I got a couple recipes from a Google search, but I am looking for more.

2

Here’s mine:

Avgolemeno Soup

1 (3 lb) Free Range Chicken
12 Cups Cold Water
2 Tbsp Kosher Salt
1 leek cleaned and quartered
2 Carrots, peeled and quartered
2 Celery Stalks, cleaned and quartered
8 to 12 black peppercorns
6 garlic cloves, peeled and cut in half
2 bay leaves
3 Tbsp Extra Virgin Olive Oil
2 Cups Finely diced onion ( about 1 medium onion)
2/3 to 3/4 cup Orzo
½ cup fresh lemon juice
3 large eggs
1 teaspoon freshly ground pepper


In a 6 to 8 quart stockpot, combine the chicken, water and Kosher Salt, bring to a boil over medium high heat; immediately reduce heat to a low simmer, and skim the foam from the surface. Add leek, carrots, celery, peppercorns, garlic and bay leaves, and continue to simmer with the chicken until chicken is thoroughly cooked, about 45 minutes to 1 hour.

Meanwhile heat the oil in a skillet over medium high heat. Add the onion and cook, stirring until translucent, about 6 minutes. Remove from heat and set aside.

Remove chicken from the broth, and allow meat to cool. Strain the broth and skim fat. (Place the broth in the refrigerator to make it easier to skim)

When chicken is cool enough to handle, pull the meat from the bones and discard the skin. Dice meat into large cubes and refrigerator until ready to use.

Return the broth to high heat, add orzo and onion and bring to a boil. Reduce the heat and simmer until the orzo is almost cooked through, about 20 minutes, Add the chicken and reduce the broth to a low simmer.

In a medium sized bowl, beat the lemon juice, eggs, and pepper. Ladle 2 cups of hot broth into a measuring cup with a pourable spout. While whisking slowly pour the 2 cups of broth into the egg mixture. Pour the egg mixture back into the pot. Stir well to blend and season to taste with salt and pepper

3

Thanks.

4

Great. Dislocated my tongue trying to tell Carrie what the name of the soup was.

5

My Greek friends make a terrific one where there is considerable artichoke hearts in the soup…Gary

6

Yep, I worked in a Greek restaurant in high school, and heard many of folks butcher the name…

Av- Go Lemon- No - Not too difficult…

Dick, I found a link to a Michael Psilakis recipe that you may want to check out: Nexstar Digital | We Deliver What Matters Most

7

Gary-

Are the artichoke hearts marinated or plain??


Chris-

Thanks for the link.

8

Dick - I fired off an email to my working stiff friends to get an answer. Will be back to you shortly…Gary

9

Dick - I was off a bit as it is an Greek artichoke soup with lots of lemon. Here’s the summarized recipe…

"Sauté in olive oil 2 onions and 2 large bunches of green onions until soft.
Add 2-3 lbs of cut potatoes, water, juice from 1 large lemon and a few tablespoons of chopped dill.
After the potatoes begin to soften add 3 boxes frozen artichokes. Simmer. Season to taste. "

Gary

10

Thanks, Gary; I think I’ll just do a regular Avgolemeno