International Recipes

Greek Easter Soup with Avgolemeno Sauce

No Photo

Ingredients

Soup

  • 1/2 chicken, cut up
  • 3 cups water
  • 1/2 cup (1 stick) butter
  • 4 scallions, finely chopped
  • 5 cups water or chicken consomm
  • 1/2 cup fresh dill
  • 1/2 cup parsley, finely chopped
  • 1/2 cup rice
  • Salt and pepper

Avgolemeno Sauce (Egg-Lemon Sauce)

  • 7 eggs (room temperature)
  • 2 tablespoons water
  • Juice of 3 lemons

Instructions

Soup

  1. Boil chicken in the 3 cups water for 50 minutes. Remove from heat; strain broth and set aside. Chop chicken into pieces.
  2. 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.
  3. 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.

Sauce

  1. 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.


God's Rainbow - Noahic Covenant