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Today it was a rather cold day here in Athens 2 – 8o C (35 – 46 F), so it was a good opportunity to have soup. Avgolemono soup (meaning egg and lemon soup), is a traditional Greek soup which usually starts with a chicken broth, so I boiled chicken (see tip How to… clean and boil a chicken) and in the chicken stock I prepared the soup.
The recipe is included in my cookbook Mint, Cinnamon & Blossom Water, Flavours of Cyprus, Kopiaste!
Tags: Avgolemono, Cypriot cookbook, Mint Cinnamon & Blossom Water Flavours of Cyprus Kopiaste!, Rice, Soups, Traditional
I giggle when Greeks lament of cold weather!
However, the Avgolemeno was made for days like these and it’s always best (as you did) made with real chicken stock (koto zoumo).
I told my family today that I wrote about the cold and I told them that when they see it in Canada and Alaska they will be laughing at me, but still for us it is cold.
[...] broth away. We can use it to cook pasta or rice in it or make a nice chicken soup with rice, called Avgolemono (which means egg and [...]
[...] Avgolemono Soup [...]
[...] of our traditional soups is the Avgolemono (egg-lemon) soup, which is usually boiled rice in chicken broth and finished in an egg-lemon [...]
[...] Avgolemono Soup [...]