Post by Amani on Aug 12, 2008 20:37:33 GMT -5
Greek Egg-Lemon Soup (Avgolemono)
From Jules Catering
8 cups rich chicken stock
2 tablespoons corn starch
2 eggs
cup fresh lemon juice
cup heavy cream
1. Bring 6 cups of chicken stock to a boil.
2. Dissolve corn starch in remaining 2 cups of cold chicken stock.
3. Add cold mixture into hot stock.
4. In a separate bowl, beat eggs and lemon juice together.
5. Slowly add 1 cup of hot stock to egg mixture.
6. Add this mixture back into hot broth. Do not boil!
7. Add cream immediately before serving. Salt and pepper to taste.
Makes 8-10 servings.
Optional Additions
Serve with:
orzo pasta
shredded chicken
steamed spinach
For Special Occasions:
For each portion you will be serving, soft boil an egg for about 2 minutes. After egg cools, use an eggshell cutter to remove a small portion of the top of the shell. Clean out egg and set aside. Place eggshell on egg carton and spray shell with food-safe gold paint. When paint dries, fill shell with soup. Insert a short straw and serve!
From Jules Catering
8 cups rich chicken stock
2 tablespoons corn starch
2 eggs
cup fresh lemon juice
cup heavy cream
1. Bring 6 cups of chicken stock to a boil.
2. Dissolve corn starch in remaining 2 cups of cold chicken stock.
3. Add cold mixture into hot stock.
4. In a separate bowl, beat eggs and lemon juice together.
5. Slowly add 1 cup of hot stock to egg mixture.
6. Add this mixture back into hot broth. Do not boil!
7. Add cream immediately before serving. Salt and pepper to taste.
Makes 8-10 servings.
Optional Additions
Serve with:
orzo pasta
shredded chicken
steamed spinach
For Special Occasions:
For each portion you will be serving, soft boil an egg for about 2 minutes. After egg cools, use an eggshell cutter to remove a small portion of the top of the shell. Clean out egg and set aside. Place eggshell on egg carton and spray shell with food-safe gold paint. When paint dries, fill shell with soup. Insert a short straw and serve!