Recipe Details

Summary

Name: Greek Easter Soup With Avgolemeno Sauce

Category: Greece

1/2 chicken, cut up

3 cups water

1/2 cup (1 stick) butter

4 scallions, finely chopped

5 cups water or chicken consommé

1/2 cup fresh dill

1/2 cup parsley, finely chopped

1/2 cup rice

Salt and pepper

Boil chicken in the 3 cups water for 50 minutes. Remove from heat; strain broth and set aside. Chop

chicken into pieces.

Cook onion, dill and parsley in butter with 1 teaspoon salt and a dash of pepper until soft and

transparent, being careful not to brown. Add chopped chicken and cook over moderate heat for about

5 minutes, stirring frequently. Add chicken broth and enough water to make 2 quarts liquid; bring to

boil and add rice. Reduce heat and cook until rice is done. Remove from heat and blend in Avgolemeno

Sauce.

Avgolemeno Sauce (Egg−Lemon Sauce)

7 eggs (at room temperature)

2 tablespoons water

Juice of 3 lemons

Beat egg whites with water until stiff. Blend in egg yolks, then add lemon juice, beating until thick.

With a ladle, add a small amount of hot broth to the egg mixture, blending quickly. Pour sauce into

soup and serve immediately.