Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how to prepare a special dish, avgolemono from zakynthos. It is one of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Avgolemono actually refers to a Greek sauce made from eggs, lemon, and Here, avgolemono thickens what would otherwise be a pretty standard chicken and orzo soup. An avgolemono (egg-lemon sauce) soup from Zakynthos. We have it all winter round and especially at Christmas.
Avgolemono from Zakynthos is one of the most well liked of current trending meals in the world. It’s appreciated by millions every day. It’s simple, it’s fast, it tastes yummy. They are nice and they look fantastic. Avgolemono from Zakynthos is something that I’ve loved my whole life.
To get started with this particular recipe, we have to prepare a few components. You can have avgolemono from zakynthos using 7 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Avgolemono from Zakynthos:
- Make ready large bird (chicken, rooster or better turkey)
- Take rice for pilaf
- Take lemons
- Get eggs
- Prepare little salt
- Get grated spicy cheese (local cheese from Zakynthos or spicy kefalograviera)
- Take plenty of pepper
An easy version of the classic Greek avgolemono soup of chicken with rice or orzo pasta finished with egg and lemon. Greek Lemon Chicken Soup aka Avgolemono. Greek Lemon Chicken Soup aka Avgolemono. Avgolemono, avgolémono (from Greek: αυγολέμονο or αβγολέμονο) or egg-lemon sauce, is a family of sauces and soups made with egg yolk and lemon juice mixed with broth, heated until they thicken. 'Kotosoupa Avgolemono' is classic delicacy made basically with chicken The secret ingredient for this heartwarming Greek lemon chicken soup (Kotosoupa Avgolemono) is the Avgolemono.
Instructions to make Avgolemono from Zakynthos:
- Boil the bird in a pot with slightly salted water that just covers it.
- As soon as it has boiled but hasn't started to break apart, remove from the pot and add the rice. Mix well.
- Beat the egg whites in a bowl until stiff. Add the lemon juice folding in softly. Then add the yolks one by one, still folding in softly.
- When the rice has boiled remove the pot from heat. Pour the egg and lemon sauce on top softly (without stirring). In Zakynthos we throw kisses as we pour it in the pot so that the sauce doesn't break!
- Cover the pot so that the egg and lemon sauce gets softer in the heat of the soup.
- Serve with plenty of grated cheese and plenty of pepper.
Avgolemono is perfectly suited to evenings when you know warmer climes are coming, but haven't quite arrived. Avgolemono sits squarely in the center of the stew/soup continuum. Avgolemono (av-go-lemon-o!) is an enriched, silky sauce made of egg yolk, lemon, and a broth of some sort. Here, we bulk it up and turn it into a soup, complete with shredded chicken, lots of dill, and. This Lemon Rice and Chicken Soup also known as Avgolemono is a classic Greek soup thickened with eggs, loaded with rice, chicken and flavored with lots of lemon.
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