Avegolemono Soup Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 4 quarts of water
8 chicken legs
1 onion - finely chopped
2 celery stalks - finely chopped
1 Carrot - finely chopped
3 eggs
lemon juice to taste
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Directions: |
Directions:Soak 1 ½ cups long grain parboiled rice to help remove the starch.
Add all of these ingredients into a pot (except for the rice) and boil for about an hour and season to taste with salt and pepper. Take chicken out to save to make the Lemon Potatoes and Chicken
Add the rice in the broth and boil till rice is almost done and let it sit to cool ( the rice will cook a bit longer when cooling) you do not want to overcook the rice.
Once cooled, beat 3 eggs and add juice of two lemons while beating, add a bit of the juice of the soup to the egg and lemon mixture and mix. Add this mixture to the soup. Soup must be cool enough so the eggs to not curdle. Stir well and heat slightly before serving on low heat.
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Personal
Notes: |
Personal
Notes: I make this soup by eye and adjust as required, but this is the best I can lay out for a recipe.
You can also use the carcass of the turkey by boiling in water and then strain well and take any turkey off the bones to use in the soup to replace the water in the recipe.
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